0:15

To Prep

0:05

To Cook

3

INGREDIENTS

EASY

DIFFICULTY

36

MAKES

5

AVG RATING

(1 Member)

Toasted coconut chocolates

Ingredients
    • Method
    • Notes
    1. Step 1

      Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

    2. Step 2

      Spread the coconut evenly over the lined tray and cook in preheated oven for 4-5 minutes or until light golden. Remove from the oven.

    3. Step 3

      Meanwhile, place the chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn?t touch the water). Use a metal spoon to stir often for 3-4 minutes or until smooth. Remove the bowl from the pan. Stir in the warm coconut and then the vanilla essence.

    4. Step 4

      Spoon the chocolate mixture into the confectionary cases and set aside at room temperature for 2 hours or until set. (Alternatively, place in an airtight container in the fridge for 1 hour or until set.)

    Note: You will need 36 small paper or foil confectionary cases to make these chocolates. The chocolates can be made up to 2 days ahead. Keep in an airtight container in the fridge. Remove from the fridge 30 minutes before serving. Microwave tip 1: Place the coconut in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking the bag every minute, for 2-3 minutes or until light golden. Microwave tip 2: Place the chocolate in a medium, heatproof microwave-safe bowl. Heat, uncovered, on Medium/500watts/50%, stirring every minute with a metal spoon, for 3 minutes or until smooth.

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