Creamy Filling
1 can of condensed milk
100 g of grated coconut
2 tablespoons of butter
Chocolate Filling
1 can of condensed milk
3 tablespoons of chocolate chips
1 tablespoon of butter
To dip and finish
400 g of semi-sweet hydrogenated coating
50 g of grated coconut
Creamy Filling
1 can of condensed milk
100 g of grated coconut
2 tablespoons of butter
Chocolate Filling
1 can of condensed milk
3 tablespoons of chocolate chips
1 tablespoon of butter
To dip and finish
400 g of semi-sweet hydrogenated coating
50 g of grated coconut
1 Creamy Filling
Melt the condensed milk, coconut, and butter in a medium saucepan over medium heat
Stir until the mixture thickens and pulls away from the sides
Let cool and reserve
2 Chocolate Filling
Combine the condensed milk, chocolate chips, and butter
Bring to a simmer over medium heat for about 20 minutes, or until it starts to pull away from the sides, forming a ball
Transfer to an oiled refrigerator and let cool
After cooling, use a spatula to form into balls and reserve
3
Warm up a small portion of the creamy filling with your hands (about the size of a tablespoon) and place a chocolate-filled truffle in the center
Roll into a ball shape and place on a surface lined with parchment paper
Refrigerate
4 Assembly
Melt the semi-sweet hydrogenated coating in a double boiler
With the help of a fork, dip each truffle in the melted coating, then remove excess by tapping against the side of the bowl to achieve a thin and uniform coat
Place back on the surface lined with parchment paper and sprinkle with grated coconut or make arabesques with the same coating
Let dry.
