SERVES 12 | PREP TIME 10 MINUTES | COOK TIME 10 MINUTES | CHILLING TIME 20 MINUTES

INGREDIENTS
1 cup cream
3 tbsp butter
1/3 cup virgin coconut oil
175 g dark chocolate (85% or higher),
broken into 2 cm pieces
For the coating (optional), any of:
2 tbsp cocoa
2 tbsp chopped hazelnuts (or another nut you prefer)
2 tbsp shredded coconut

METHOD
Place the cream, butter and coconut oil in a small pot over a medium-low heat. Gently heat, stirring
occasionally, until melted and the mix begins to bubble. Remove from the heat and add the chocolate.

Whisk vigorously to combine the ingredients together – you want to form a nice stable emulsion
with no oily liquid escaping round the sides. This can also be done with a hand-held blender, by
placing the chocolate in a narrow jug, pouring the liquid over and blending until smooth.
At this point you can stir in some desiccated coconut or chopped nuts if you like.

Pour the mixture into individual moulds (an ice cube tray is good) or into a small container (about 10 cm x 15
cm).

Cover and place in the fridge to chill completely.

Once fully set, turn out of the ice cube tray or container onto a sheet of baking paper. If you used
a container, cut the mix into bite-sized pieces.

Roll the trufles in cocoa, nuts or coconut or cocoa if you like. Transfer to a container with a tight-fitting
lid and store them in the fridge for up to 2 weeks.

Recipe brought to you by Chef Craig Rodger and the NEW WTF? Recipe Book.