Chop the chocolate into small pieces. Place in a heatproof bowl with the coconut cream and vanilla paste. Set the bowl over a saucepan with simmering water (double boiler) and melt over a low heat with the water just simmering. Mix until smooth and glossy. Be careful not to overheat. Set aside to cool and then place in the fridge for several hours to firm up.For finishing, place each of the coatings in small, deep bowls. Roll teaspoon amounts of the set chocolate into balls and swirl around in the toppings. Set the truffles gently onto a lined baking sheet and chill until firm. Store covered. The truffles will taste best eaten at room temperature.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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