Truffles of chocolate, whipped cream, butter and cocoa powder
Break the chocolate into pieces and put in a bowl.
Place the whipped cream in a heavy-bottomed pan against the boil and add the butter. Remove from the heat, cool slightly and pour over the chocolate.
Stir until the chocolate is melted and well mixed with the whipped cream. Let stiffen in the refrigerator for at least 2 hours.
Put the cocoa and coconut in 2 separate deep plates.
Divide the chocolate mixture into small portions using 2 teaspoons and roll into balls.
Roll one half through the cocoa powder and the other half through the coconut.
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