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Coconut Trout

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Tempo de preparo

1 hour(s)


50 servings


  • Truffle: Fractionated milk chocolate from the brand of your choice I used Harald | 1 kg
  • Filling: Condensed milk | 2 can(s)
  • grated coconut | 200 g
  • Shapes for truffles I used the heart ones | 1 unit(s)


  1. Stuffing: Take the condensed milk to low fire until it unglued from the bottom, turned off the fire and mixed the coconut and let it cool.
  2. Truffles: Break the chocolate bar into small pieces.
  3. In a dry refractory, take the chocolate to the microwave for 15 in 15 seconds until it melts (This process can also be carried out in a bain-marie).
  4. With chilled chocolate Take the molds To make the truffles. Remembering that one layer only to make the base of the truffles.
  5. Place in the fridge until hardened.
  6. Now put the stuffing and put more melted chocolate on top of the stuffing and go back to the fridge.
  7. When the ants look whitish It is ready to unmold.

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