• 1 x 250g pkt Woolworths Select Dark Chocolate, finely chopped
  • 125ml (1/2 cup) thickened cream
  • 1-2 tbs rum or brandy
  • 150g dark chocolate melts, melted
  • 130g (2 cups) shredded coconut
  • Place the chopped chocolate in a glass or ceramic bowl. Heat the cream in a small saucepan over medium-high heat until just boiling. Pour the cream over the chocolate. Stir gently until the chocolate melts and the mixture is smooth.
  • Stir in the rum or brandy. Cover and set aside for 2-3 hours or until firm.
  • Line a baking tray with non-stick baking paper. Roll heaped teaspoonfuls of the chocolate mixture into balls. Place on the lined tray. Cover and place in the fridge for 1 hour or until firm.
  • Melt the chocolate melts following packet directions. Place the coconut on a large plate. Dip 1 truffle into the chocolate, then roll the truffle in the coconut to coat. Place on the lined tray. Repeat with remaining truffles. Set aside until set.