Cocoa Truffles

In a heatproof bowl set over a pot of simmering water (do not let it boil), melt the chocolate stirring gently

Temper it on a smooth surface (step-by-step in page 80)

Dip small molds or truffle forms into the melted chocolate, reserving the excess for later use

Tap the molds gently on a flat surface to remove any air bubbles

Remove the excess chocolate with an offset spatula and cover the molds with aluminum foil pressed firmly onto the surface

Flip the molds over and refrigerate until the bottoms of the truffles are opaque (about 15 minutes)

Prepare the filling: in a small saucepan, bring the shredded coconut and sweetened condensed milk to a simmer over medium heat, stirring constantly

Spread it out on a baking sheet and let it cool completely (about 25 minutes)

With greased hands, shape the mixture into balls about 1/2 tablespoon each and place them in the molds

Top with tempered chocolate, gently tapping the surface to remove any excess chocolate and refrigerate until set

When the truffles are fully coated and the bottoms are opaque (about 15 minutes), remove them from the mold and shape into desired form

In a heatproof bowl set over a pot of simmering water (do not let it boil), melt the bittersweet chocolate stirring gently

Pour it into a confectionery bag with a fine, straight tip and decorate as desired

Serve at room temperature

103 calories per serving.