Ingredients
200 g dark chocolate
4 tbsp cream
2 dl Dansukker Icing Sugar
2 dl desiccated coconut, roasted if desired
Decoration
200 g white chocolate
Smarties
25 g dark chocolate
Instructions
Melt the dark chocolate over a water bath. Remove from the water bath and stir in the icing sugar and cream. Add the coconut. Refrigerate for 2 hours. Melt the white chocolate over a water bath. Shape the truffle mixture into balls and dip them in the chocolate. Leave to set on a wire rack. Press a Smartie onto each ball. Dot a little melted dark chocolate in the middle of each Smartie to make pupils.
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