• 200 g dark chocolate
  • 4 tblsp cream
  • 200 g siúcra icing sugar
  • 140 g desiccated coconut, roasted if desired
  • Decoration
  • 200 g white chocolate
  • 25 g dark chocolate
  • smarties


  • Melt the dark chocolate over a water bath. Remove from the water bath and stir in the icing sugar and cream. Add the coconut.
  • Place in the fridge for 2 hours.
  • Melt the white chocolate over a water bath. Shape the truffle mixture into balls and dip them in the chocolate. Leave to set on a wire rack.
  • Press a smartie onto each ball. Dot a little melted dark chocolate in the middle of each smartie to make pupils.


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