“Through the years we all will be together, if the Fates allow hang a shining star upon the highest bough. And have yourself a merry little Christmas now”
As a farewell post until next year, I bring you two different recipes perfect for the Holidays. With these little bites you can wait until the ball drops and the New Year arrives. I wish you all Merry Christmas and a Happy New Year.
Put the coconut in a bowl, add sugar and stir well. Make a small hole in the moddle and add the egg. Mix well until all ingredients are blended. Cover and allow to rest for one to two hours. With the help of a spoon or by hand, make small balls and place them on a baking tray covered with baking paper. Place in the preheated oven at 200 ° C (392 ºF) for 5 to 7 minutes.
In a saucepan over low heat melt the chocolate with water. When thoroughly melted, add the butter and mix. Then pour the cream and sugar. Stir with the help of a wooden spoon until you get a smooth cream. Reserve at room temperature for 10 minutes then put in the fridge for an hour or until the chocolate has hardened. After this time put the cocoa powder in a bowl, remove the chocolate from the refrigerator, make truffle balls and coat with cocoa powder.
See you next year!