We decided on a combination of white chocolate and pistachio truffles with dark chocolate and coconut truffles – very rich and yummy.
Pistachio and coconut chocolate truffles
- 250ml (1 cup) double-thick cream
- 2 x 90g dark chocolate slabs, broken into small pieces
- grated or desiccated coconut
Combine the cream and chocolate in a medium saucepan over medium heat.
Slowly melt the chocolate and mix to incorporate into the cream.
When melted, remove from the heat and pour into a shallow dish. Cool to room temperature then place in the fridge to firm up and set.
Once the ganache has set, take teaspoonfuls of the mixture and roll gently (wetting your hands every so often). Roll in coconut and refrigerate until needed.
Substitute the dark chocolate with white and the coconut with finely ground pistachio nuts for a different flavour combination.