These chocolate coconut truffles simply melt in the mouth. They make great gifts for friends and family at Christmas time or for other special occasions. The truffles will last for several weeks in a box or bag the fridge.
Gently melt the chocolate in a double boiler or over a pan of barely simmering water. Stir to ensure that there are no lumps and then remove from the heat when glossy and smooth.
Add the butter to the chocolate followed by the liqueur; stir thoroughly. Add the egg yolks and return to a very low heat, stirring constantly to thicken. Remove from the heat and chill in the fridge for 2 hours, or until firm and easy to handle.
Scoop out a bite size pieces of truffle mixture and form into a ball. Place the coconut on a plate and roll the truffles in the coconut to coat. The warmth from your hands when rolling the truffle will melt a small amount of the outer layer ensuring that the coconut will stick. Place on tray lined with baking parchment and allow to harden before serving or placing into bags for gifts.