100g/ 4oz milk chocolate
50g / 2oz plain chocolate
100 / 4oz desiccated coconut
25g / 1oz butter
50g / 2oz icing sugar sieved

Decorate

25g / 1oz chocolate vermicelli
50g / 2oz desiccated coconut

1. Break the chocolate into small pieces. Melt in a medium bowl over a saucepan of simmering water.

2. Remove carefully and stir in the coconut, butter and icing sugar. Mix well.

3. Roll the mixture into small balls and roll in the chocolate vermicelli and/ or coconut.

4. Put each ball into a petit four sweet case and leave in the fridge to chill.

Use within one week.

Copyright The Vegetarian Society's Cordon Vert Cookery School 1998.