Coconut cream truffle

1.

Heat the cream. Break the chocolate into pieces. Take the cream off the stove. Melt the chocolate and coconut fat in it, stirring constantly.Stir in 100 g desiccated coconut. Cool the mixture in the refrigerator for about 2 hours and let it set.

2.

Put the remaining coconut flakes in a small bowl. Cut the praline mass with a teaspoon and quickly shape into balls (approx. 1 1/2 cm in diameter) with damp hands. Turn in desiccated coconut and place in the molds.

3.

Store in a cool place.