Easter Chocolates With Coconut Cookie Filling

1. 1

   Melt a small amount of the milk chocolate in a double boiler.

2. 2

   When the chocolate has melted, let it temper to get to about 86u00b0 F to 89u00b0 F.Once the temperature is reached, pour a first layer of chocolate on your molds, then set aside to cool. Preheat the oven to 465u00b0 F

3. 3

   In a bowl, mix the grated coconut, the 1/3 egg and the powdered sugar until you get a compact paste. Form small balls of paste and scatter them on a silicon mat. Bake for about 7-8 min at 465u00b0 F.

4. 4

   (beware cooking temperatures vary depending on the ovens and cookies can quickly burn)

5. 5

   Once baked, let them cool down.

6. 6

   Add another layer of chocolate to the molds with the rest of the milk chocolate.

7. 7

   Remove the chocolate molds from the fridge, place a coconut cookie on the center of each mold and ] sprinkle with grated coconut.

8. 8

   Cover with the remaining tempered chocolate and place in the fridge for about 1 to 2 hours.

9. 9

   Once the chocolates are well hardened, unmold them and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.