Coconut truffles (2)
Instructions
Finely chopped toasted hazelnuts.
Crumbled cookies.
In a saucepan melt the chocolate in a Bain-Marie divided into pieces with the milk, add the rum, the hazelnuts, crushed biscuits and mix gently.
Let the mixture cool and make balls a little bigger than a hazelnut.
Rotolatele in chopped coconut and keep them in the fridge for a few hours before serving.
Ingredients and dosing for 1 person
- 200 g of chocolate
- 100 g of biscuits
- 50 g of toasted hazelnuts
- 2 tablespoons of rum
- 2 tablespoons of milk
- 2 tablespoons of chopped coconut pulp