COCONUT RED WINE TRUFFLES
An indulgent recipe that pairs perfectly with the sweetness of Jammy Red Roo.
INGREDIENTS
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150ml Double Cream
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200g Dark Chocolate ~ finely chopped
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3 tbsp Maple Syrup
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3 tbsp Desiccated Coconut
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100g Dark Chocolate
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1 tbsp Coconut Oil
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Desiccated Coconut to top
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METHOD
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Bring the double cream and maple syrup to a boil and then add the thinly chopped dark choc. Instantly turn the heat down and stir until melted through. Finally mix in the red wine and coconut. Pour in a separate bowl and cover with cling film for at least 3 hours until set.
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Scoop teaspoon sized balls of mixture and roll in your hands to form your truffles. Place back in the fridge for a further 30 minutes
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Melt your dark choc and coconut oil, then roll each truffle through the mix to coat. Top with your coconut - place back into the fridge until set. Truffles will keep for 1 week room temperature or 2-3 weeks in the fridge.
