MAKES 20-30 READY IN 10 MIN
160ml coconut cream 200g dark chocolate
2 tbsp Malibu (optional)
100g shortbread biscuits, crushed Gold leaf (optional)
Dried coconut shavings, to decorate
I Put the coconut, chocolate and Malibu into a bowl placed over a pan of barely simmering water and allow to melt. Once almost fully melted, stir to combine.
2 Press the crushed biscuits
1 into the base of a small rectangle foil tray or use a small square tin, lined with baking paper. Pour the melted chocolate mixture in and leave to set in the fridge.
3 Using a hot knife, cut into even-sized rectangles. Decorate each truffle with gold leaf and a piece of coconut.
Another tasty idea is to warm up mini doughnuts and serve drizzled with choc sauce and sprinkled with crushed nuts… we love Pick n Pay’s Raw Cashew Nuts.