You Will Need
- 200ml double cream
- 200g good-quality dark chocolate (at least 70% cocoa solids)
- 200g desiccated coconut
Pour the cream into a saucepan and bring to the boil. Chop the chocolate into small pieces and place in a large bowl, then stir in the hot cream until blended and smooth. Cool, then leave in the fridge until the mixture is solid (about two hours).
Scoop out teaspoons of the mixture and roll into small walnut-sized balls with your hands. Sprinkle the desiccated coconut on to a plate and roll each truffle in the coconut until evenly covered.
Place a handful of truffles inside a Kilner jar. Punch a hole in a gift card and thread ribbon through the hole; tie the ribbon around the lid of the jar. Keep in a cool place and eat within three days, or freeze for up to a month.
Recipe from BBC Good Food