Chocolate Truffles by Candlewood Bakery
1 Cup Coconut Milk
275g dark chocolate, chopped or in chips
Icing Sugar, Cocoa Powder, Desiccated Coconut (For Decorating)
1. Heat the coconut milk until just boiling.
2. Pour over the chocolate and stir until combined.
3. Leave the mixture in the fridge to chill.
4. When completely cooled and set roll teaspoonfuls of the mixture in icing sugar, cocoa powder and place into petit four cases.