Strawberry flavoured white chocolate, melted 1 cup
Desiccated coconut as required
Toasted white sesame seeds as required
Colourful vermicelli as required
Chopped pistachios as required
Tutty fruitty as required
Line 2 trays with
Take dark chocolate
in a bowl, add coffee powder and Keya Sri Lankan Cinnamon Powder and mix well. Heat cream in a non-stick pan till it comes to a boil and add to the dark chocolate mixture and mix well.
Fill a piping bag with
this mixture and pipe out small portions on one lined tray. Refrigerate for 1 minute.
Remove the portions
from the paper and shape them into balls or truffles. Dip some of the truffles in melted chocolate and place on the other lined tray. Top with desiccated coconut, sesame seeds or colourful vermicelli. Refrigerate till fully set.
Prepare other truffles
by dipping some of the balls in the mango and the rest in strawberry flavoured chocolate as well. Top them with pistachios or tutti fruity. Refrigerate till fully set.
Discard the extra
chocolate from the edges. Arrange the chocolate on a serving plate and serve.