Dark Chocolate Almond Joys
- 1 14-oz can sweetened condensed milk
- 3 cups unsweetened shredded coconut
- roasted almonds
- 10 oz dark chocolate, finely chopped
- sea salt
In a bowl, fold together shredded coconut and condensed milk, and chill for half an hour.
Shape coconut mixture into balls or lumps or whatever, add almonds, and chill for another half hour.
Meanwhile, melt chocolate over a double boiler set over gentle heat. Remove from heat.
Using a fork, dip coconut mounds into melted chocolate. Allow any excess chocolate to run off and drain back into chocolate bowl. Place enrobed truffles on parchment (or wax paper) lined sheet tray.
Sprinkle lightly with sea salt.
If chocolate is in temper, allow to set up at room temperature. If chocolate is out of temper, place in the fridge for chocolate to set up.
For longer storage, keep in an airtight container in the fridge.