Finely chop the chocolate and place it in a heat-proof bowl and set aside.

Place the coconut milk in a small saucepan over medium heat and bring to a gentle boil, stirring from time to time to prevent the milk from scorching. Pour the milk over the chocolate, making sure it covers it entirely.

Add the liqueur, then stir until smooth. Once the chocolate has melted, let it cool slightly before adding the salt. At this point, place the mixture into the refrigerator in a tray for about 1 hour until the mixture is firm.

Rolling the truffles

Place your choice of topping in a bowl. To roll the truffles, use a single teaspoon-sized scoop. Drag the spoon along the tray to make a chocolate curl. Then roll into a small ball. Transfer the balls to a parchment-lined tray. Roll the truffles in any topping you prefer. Refrigerate and serve close to room temperature so they melt in your mouth.

To make these truffles up to 2 weeks ahead, scoop balls of the chocolate mixture into rough mounds. Refrigerate for about 10 minutes. Then dip each truffle into cocoa powder to coat and quickly shape into a rough round. Refrigerate until ready to serve. Before serving, reshape the truffles into rounds, and roll each truffle into your choice of topping.

Andy’s Sugar Safe® Tips

These chocolate truffles are ideal as an energy boost when you feel your energy levels beginning to fall. They have a low glycaemic load, so should keep you feeling full and satisfied for long periods of time.