Ingredients:
Per il ripieno
220 g of grated coconut
200 g of zucchero
120 ml of acqua
1 cup of essence of vaniglia
Per il ripieno
200 g of cioccolato fondente da sciogliere
25 g of burro
Preparation:
1. Put the water with the sugar and vanilla in a saucepan, heat and stir until the sugar is completely dissolved. It is not necessary to boil a lot, just that the sugar dissolves perfectly.
2. Remove from the heat and add the coconut, stirring well so that it is incorporated like a paste.
3. It is necessary to cool the mixture and it is better to leave it to rest in the fridge for a few hours so that it compacts and is easier to work.
4. Once cold, form the balls. Wear latex gloves or grease your hands with sunflower oil.
5. Melt the chocolate with the butter in a bain-marie or in the microwave and mix well.
6. Prick the coconut balls with a toothpick and dip them well on all sides in the chocolate, drain them a little and place them on satin baking paper.
7. We keep the coconut and chocolate balls in the fridge until serving them, so that the chocolate compacts.
