Co­conut truf­fles

Living Etc - - ENTERTAINING / ETC -

Makes 20-30

1 x 160ml can co­conut cream 200g dark choco­late 30ml Mal­ibu (op­tional)

100g gluten-free short­bread bis­cuits, crushed ed­i­ble gold leaf (op­tional) dried co­conut shav­ings, to dec­o­rate Put the co­conut cream, choco­late and Mal­ibu (if us­ing) into a bowl, placed over a pan of barely sim­mer­ing wa­ter, and al­low to melt. Once al­most fully melted, stir to com­bine.

Ar­range the bis­cuits on the base of a small rec­tan­gu­lar foil tray or use half a square cake tin, lined with bak­ing pa­per. Pour over the melted choco­late mix­ture and leave to set in the fridge.

Us­ing a hot knife, cut into even-sized rec­tan­gles. Dec­o­rate with gold leaf and a shav­ing of co­conut.

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