I usually have allot to tell you all when I post.. I often spend hours typing only to spend another couple of hours editing and culling hundreds of words in order not to bore you (I guess it is a sign of my passion for this blog)… but for the very first time I am going to shut up and let these beautiful photos tell you the story of my..
“Coconut Easter Truffles”
3 cups of Desiccated Coconut
3/4 cup Icing Sugar
1/2 cup of Condensed Milk
500 grams White Chocolate
Combine all ingredients (except chocolate) in a large bowl, mix to combine.
Roll into even balls, place on a baking tray
Refrigerate for 15 minutes
Melt white chocolate in a glass using a microwave set to defrost mode
Using a skewer dip each coconut ball into the melted white chocolate
For decoration tint a small amount of fondant icing pink. Roll icing out until 1mm thick, using a dusting of corn flour to prevent it from sticking to your working surface. I used a small flower cutter to cut out 18 flowers and used balling tool to give the flowers a little dimension. Allow to air dry for an hour. (The yellow centre is a small sprinkle that I attached with a little water)
Top each sweet little coconut truffle with a hand-made icing flower.
I spent the afternoon painting some egg cartons the perfect shade of Easter yellow to house my Coconut Easter Truffles. I can not wait to deliver these come easter time!