I know I’m so late posting this recipe, almost a whole month or has it been longer?
I created these gorgeous coconut barfi truffles to celebrate World Chocolate Day and I have to admit I struggled to get the perfect photos because the minute they were done my family surrounded me like a bunch of vultures 😄.
Here is the long awaited recipe, my tip for these would be to roast and grind your own cardamom seeds. The flavour intensifies into something absolutely magical.
Coconut Barfi Truffles
3 cups unsweetened desiccated coconut
385g sweetened condensed milk
2 tsp cardamom seeds, freshly ground
pinch of salt
350 g good quality dark chocolate
Gold Lustre dust
A few drops of clear alcohol, vodka etc.
1. In a medium bowl, mix together coconut, condensed milk, ground cardamom and salt. Mix till combined.
2. Melt dark chocolate using a double boiler or in the microwave in 10 second intervals, stirring in between until all the chocolate is melted.
3. Pour dark chocolate to the top of each mold and then flip the mold over a baking tray lined with baking paper to remove the excess. Turn the mould over and use a spatula to level off and remove the excess chocolate. Place the mold in the fridge for 5 minutes to set.
4. Fill each mold almost to the top with the coconut barfi mix. Pour more chocolate into each mold and use a spatula to level off and remove the excess chocolate. Place in the fridge for 5 minutes or until set.
5. Turn the mold over and the chocolates should easily release from the mold or if you’re using a silicone mould you might need to give it a gentle push.
6. Mix the lustre dust with a few drops of alcohol. Place the truffles on a plate and flick a brush dipped in the lustre dust mixture onto the truffles creating a splatter effect. Allow to dry and store in a cool dry place until ready to serve.