I made these little truffle bites in response to this month's We Should Cocoa challenge, organised by Chocolate Teapot and Chocolate Log Blog. I've only just discovered this event, as it's being hosted this month by my bloggy friend Shaheen at Allotment 2 Kitchen - but since you all know what a chocoholic I am, I expect I'll become something of a regular! Shaheen picked mango as this month's special ingredient, which is also right up my street.
Mango and coconut are natural tropical companions, and since it's a cocoa challenge, there obviously needed to be some rich dark chocolate involved. Something about that combination suggested a rich truffle, rolled in dessicated coconut. The filling is quite moist, so you really do need to chill it before dipping in chocolate - but on the plus side this means you get a great contrast between the snap of the chocolate shell, and the soft texture of the truffle. This is a vegan recipe so long as you use a vegan cake for your crumbs.
Mango & Coconut Truffle Bites
Makes approx. 25
250g (10oz) dark chocoloate
50g (2oz) creamed coconut
200g (8oz) cake crumbs
120ml (½cup) mango puree
250g (10oz) dessicated coconut
- Melt 100g (4oz) dark chocolate with the creamed coconut.
- Crumble the cake into fine crumbs, then mash the cake crumbs and mango puree together.
- Add the melted chocolate to the mango mixture, and stir with a spatula until thoroughly combined.
- Form the mixture into small balls, arrange on a large plate, and chill in the fridge for 30 minutes.
- Meanwhile, melt the remaining chocolate.
- Roll each truffle ball in melted chocolate, then coat in dessicated coconut.
- Chill in the fridge before eating.