Coconut truffles with Nutella^®

METHOD

1. 

   STEP 1

   Preheat the oven to 170°C (340°F) and  position the baking rack in the middle of the oven

   Mix the egg with the sugar and 90g of the desiccated coconut

   Roll out 20 little balls of small walnuts size (10g each) and transfer them onto a baking tray lined with baking paper

   Bake for about 4 minutes, then remove from the oven and leave on the tray to cool down (about 10 minutes)

2. 

   STEP 2

   Carefully cut each ball in half with a small knife 

   Slightly push your thumb in the middle of each half to make a little hole

   Using a piping bag fitted with a small nozzle (about 2 mm), fill in each ball with 3g of Nutella^® and close by pressing the two halves together in your hand

3. 

   STEP 3

   Soften 100g of Nutella^® in a small bowl set over a pan of boiling water

   With 2 forks, dip each truffle into the Nutella^® and arrange them onto a plate covered with baking paper

   Refrigerate for 30 minutes and then roll in the remaining desiccated coconut

   Drizzle with the remaining Nutella^®