(makes 25-30 balls)
200 gram desiccated coconut
100 ml double cream
70 gram (150 ml) icing sugar
70 gram unsalted butter
200 gram milk chocolate
In a bowl, combine coconut with icing sugar. Heat cream and butter on low heat until the butter has melted. pour the mixture over the coconut and icing sugar. Combine well.
Form small balls (around 1 tbsp each) with your hands. It will be messy and you won’t be able to roll the balls, but rather press them together. Put them on a sheet with baking paper. Cover with cling wrap and let stiffen in the fridge for at least 1 hour.
Melt the milk chocolate, I prefer to do it in the micro wave. Dip each coconut ball in the warm melted chocolate and cover it completely, use a tooth pick when dipping. Let all excess chocolate drip back in the bowl and then put the ball on a baking paper. Repeat until all coconut balls are covered. Let stiffen in the fridge for around 30-60 minutes before serving.