Ingredients
- Makes 16 balls
255 g dark chocolate (at least 70% cocoa), finely chopped
90 ml coconut milk
3/4 cup (180ml) durian pulp
pinch of salt
1 cup cocoa powder, sifted
Instructions
-
Make durian pulp
- Blend the durian pulp with the coconut milk and strain to remove any stringy bits.
- Melt the durian coconut milk mixture and the chocolate in a saucepan over a low heat.
- Once most of the chocolate has melted, turn off the heat and stir to combine fully.
- Transfer the mixture to a bowl and chill in the fridge for at least 2 hours, until hardened.
-
Roll into balls
- Using a melon baller or two teaspoons, scoop out balls of the truffle mixture, and roll lightly if needed.
- Cover with cocoa powder.
Plate and Serve!