Instructions

• Place the chocolate, butter and cream in a saucepan and heat over a low temperature while stirring until smooth and creamy. Remove from the heat and leave to cool. Cover with clingfilm and place in the refrigerator for two hours to set.

• Once firm, spoon out a tablespoon of the ganache, roll into a smooth ball using your hands and roll in the desiccated coconut. Make sure the entire outside of the truffle is coated and then store in the fridge.