Exotic Chocolate Truffles
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 3 h. 20 min.
Ready in
Ingredients
for
20
- For the cake
- ⅔ cup butter
- 1 cup caster sugar
- 3 eggs
- 1 ½ cups Shredded coconut
- 2 cups self-rising flour
- ¾ cup Coconut milk
- 5 Tbsps seedless Raspberry jam
- To bind
- 3 ½ ozs white chocolate
- ½ cup butter
- 2 cups powdered sugar
- For the coating
- 14 ozs white chocolate
- To decorate
- 1 ½ cups Shredded coconut
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" square cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine.
4.
Add the coconut and flour and mix well. Stir in the coconut milk until blended.
5.
Pour into the tin and bake for 35-40 minutes until golden and firm to the touch. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
6.
To bind: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and set aside.
7.
Beat the butter until soft. Gradually sift in the icing sugar and beat well. Beat in the chocolate until blended. Chill for 30 minutes.
8.
Crumble the cake into a bowl and mix in the chocolate mixture with your hands until it clings together.
9.
Roll into balls and place on a tray lined with non-stick baking paper. Chill for 1 hour until firm.
10.
Cut the balls in half and sandwich together in pairs with the jam.
11.
For the coating: melt the chocolate as before.
12.
Using a skewer, dip the balls into the chocolate until completely coated. Leave until sticky to the touch, then roll in the coconut and leave to set.
