Coconut truffles

Split the chocolate.

Pour the cream in a saucepan with the butter and cook fresh focus 2 minutes until butter melts.

Remove from heat, add the chocolate pieces, cover with a lid.

Let stand for 10 minutes until the chocolate melts.

Stir with a wooden spoon to get a smooth mixture.

Put on the fire, add the yolk, stir a minute until the yolk is fully mixed.

The mixture must warm up slightly but should not boil otherwise becomes bitter.

Pour the cream into a container in a layer of 1 cm.

Let cool, place in the freezer for 20 minutes.

Remove the container from the freezer, cut a bit of cream, passing a spoonful of mixture layer firmer.

Sprinkle yourself with your palms with a hint of sugar and cream in the shape of a ball Placed truffles, they gradually formed, on a sheet of baking paper.

Rolled in coconut truffles.

Place on a tray with a kitchen film.