© Tawnya Bahr
400g icing sugar
50g soft butter (unsalted)
1 cup chopped walnuts
3 cups desiccated coconut
6 tbl evaporated milk
Good quality Milk or Dark Chocolate, for coating
Mix sugar, butter, walnuts, coconut and milk together. Using your hands, form small balls and place a toothpick in each truffle, refrigerate for 1 hour.
Meanwhile, melt 3 cups good quality chocolate over simmering water. Stir gently and when melted, dip and twist each ball into the chocolate and place on baking paper to cool.
When cool you can stack in a container and store in the refrigerator.
This recipe was kindly shared by customer & friend, Tawnya Bahr www.tawnyabahr.com