COCONUT RED WINE TRUFFLES
Tuck into this Vietnamese beef stew dish – A hearty, oriental dish. This is perfect for those colder evenings in front of the TV and perfect for the whole family to enjoy. Pairing this dish with our smooth Shiraz really seals the deal.
INGREDIENTS
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150ml Double Cream
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200g Dark Chocolate ~ finely chopped
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3 tbsp Maple Syrup
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3 tbsp Desiccated Coconut
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100g Dark Chocolate
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1 tbsp Coconut Oil
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Desiccated Coconut to top
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METHOD
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Bring the double cream and maple syrup to a boil and then add the thinly chopped dark choc. Instantly turn the heat down and stir until melted through. Finally mix in the red wine and coconut. Pour in a separate bowl and cover with cling film for at least 3 hours until set.
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Scoop teaspoon sized balls of mixture and roll in your hands to form your truffles. Place back in the fridge for a further 30 minutes
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Melt your dark choc and coconut oil, then roll each truffle through the mix to coat. Top with your coconut - place back into the fridge until set. Truffles will keep for 1 week room temperature or 2-3 weeks in the fridge.
