CHOCOLATE COFFEE

COCONUT TRUFFLES
Makes 50 small truffles

Ingredients Equipment
1 cup 2/3 Bittersweet chocolate 70%  Metal bowl
2 Egg yolks  Sautéed pan
½ cup Butter unsalted  Rubber spatula
4 Tbsp Honey  Whisk
2-3 Tbsp Espresso  Small baking dish
½ cup Toasted Unsweetened Desiccated Coconut  Tray
Flakes

Directions

1. Melt the chocolate in a double boiler

2. With a spatula, stir in the honey, and the egg yolks until smooth.
3. Stir in the butter, then espresso.
4. Place in the fridge until it hardens. Make some small balls and roll
them in the toasted coconut. Enjoy!

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