200 ml fresh cream
200g good quality chocolate
Toasted nuts, dessicated coconut
Heat chocolate and cream in a saucepan
over a low heat until the chocolate melts.
Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened.
Allow to cool down completely, then place in the fridge until it become almost solid
Mould spoonfuls into balls and roll in nuts, dessicated coconut.
I used desiccated coconut, toasted almond slivers and pistachios
Prepared, tried and tested: Preshana Singh
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