(Sweets - Makes approx. 25)
Ingredients
Coconut filling
125 g / 4 oz desiccated coconut
100 g / 4 oz icing sugar
50 g / 2 oz soft LURPAK Slightly Salted Butter
2 tbsp whipping cream
1 1/2 tsp finely grated orange peel
150 g / 5 oz dark chocolate (min. 55% cocoa)
1 tbsp desiccated coconut
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Instructions
Coconut filling: Stir together desiccated coconut, icing sugar, butter and cream in a heavy-based saucepan. Warm the mixture over a high heat and while stirring for approx. 2 min. Add orange peel and season. Form with 2 teaspoons approx. 25 coconut "eggs" and place them on a tray lined with baking paper. Place the "eggs", covered, in the refrigerator for at least 2 hours.
Divide the chocolate into smaller pieces and melt them. Place a coconut "egg" on a fork and turn it quickly in the chocolate. Place the coated coconut "egg" on the tray and sprinkle with desiccated coconut. Coat and decorate remaining "eggs". Leave the coconut "eggs" on the kitchen table until the chocolate has gone hard and after that return to the refrigerator.
Tip: The finely grated orange peel can be replaced by 1 tbsp dark rum. The coconut "eggs" can be kept in the refrigerator for 4-5 days or they can be frozen.
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