200 gram unsweetened desiccated coconut
100 ml double cream
70 gram icing sugar
70 gram unsalted butter
200 gram dark chocolate
In a bowl, combine coconut with icing sugar. Heat cream and butter on low heat until the butter has melted. Mix well with the coconut and icing sugar off the heat.
Form small balls, approx 1 tbsp, with your hands. Place on a tray lined with baking paper and allow to firm in the fridge for at least an hour.
Melt the chocolate and dip each coconut ball in the warm melted chocolate and cover it completely. Allow all excess chocolate to drip back in the bowl and return the chocolate covered coconut ball to the baking paper lined tray. Cover all the balls with chocolate and return to the fridge for approx 30 minute and serve.