Hmmm. Too many projects have messed up my fingers. Ah, stuff it. Chocolate!
Ingredients
Coconut filling
- 200g allergy free condensed coconut goat’s milk
- 150g desiccated coconut
- 2 cups icing sugar
Chocolate dip
- 200-300g 70% dark Lindt chocolate
- 2-3 tbsps Nuttlex
Method
Coconut filling
- In a large bowl, mix the milk and coconut together.
- Add enough icing sugar to form stiff dough.
- If the dough doesn't quite reach manageable form then refrigerate to let it begin to set.
- Form small balls and place them on a plate.
- Refrigerate the coconut pieces to set completely.
- If you want to set them quickly, place them in the freezer for ten minutes.
- If the coconut mixture wont form a ball, refrigerate or freeze spoonfuls on a plate until they set and can be handled. Then roll each portion into a ball and refrigerate again.
Chocolate dip
- Line a baking tray with aluminium foil.
- Combine the chocolate (including any leftover from sticking the wafers together) and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Alternatively, melt both in a heatproof bowl over a saucepan of warm-hotish water (don’t boil the water).
- Using either two forks or two spoons, dip the coconut pieces so they are completely covered and place them on the baking tray.
- Refrigerate until the chocolate is set.
Note
- I had slightly more than 200g allergy free condensed coconut goat’s milk to work with so the ingredient amounts that follow are an estimate for a smaller batch. Adjust the filling ingredients if necessary so that you can work with it easily.
- The amount of chocolate dip required will vary due to numbers of balls to be dipped and their sizes. If necessary, work in batches or 1 tbsp Nuttlex per 100g chocolate.
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