200g dark chocolate, chopped 1/4 cup
(60ml) pouring cream
1 teaspoon Coconut Essence Desiccated coconut, to coat
1. Combine chocolate, cream, rum and essence in a heatproof bowl over a saucepan of simmering water, stirring with a metal spoon until chocolate melts and mixture is smooth.
2. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
3. Roll 1 1/2 teaspoon of chocolate mixture into balls and roll in desiccated coconut to lightly coat then place on a tray lined with baking paper and repeat with remaining mixture.
4. Place in fridge to set.