COCONUT TRUFFLE FILLING

1. Melt the white chocolate in the microwave in 30-second increments stirring in between until it is half liquid and half solid pieces of chocolate. Bring coconut milk to the boil and pour onto the white chocolate. Add in the desiccated coconut and mix through with a whisk by hand.
2. Place plastic wrap on the surface pressing into the truffle filling mixture. Sit the mixture at room temperature for 4 hours to firm up.
3. Scoop out small amounts of the mixture with a teaspoon and roll into balls. Set aside at room temperature on a lined tray for 2 hours. Place a lollipop stick into the base of each truffle or use a skewer.

COATING

1. Temper some white chocolate by placing it in a plastic bowl and in the microwave for 30 seconds at a time and stirring it in between each addition of heat. When you have half pieces of chocolate and half liquid chocolate vigorously stir it without any additional heat. Once all the chocolate is melted your chocolate should be tempered.
2. Take out half the chocolate and keep it white. Split the remaining chocolate in half and colour one orange and one pink by sieving in the colour and stirring well.
3. Place the white chocolate in a jug or a cup. Fill ziplock bags with the coloured chocolate.
4. Cut a small amount off the corner each piping bag and pipe each colour in a grid pattern on top of the white chocolate*.
5. Dip the prepared truffles into the prepared chocolate and twist them as you pull them out. Hang them upside down either stabbed into polystyrene or utilising a lollipop stand turned upside down. Leave the chocolate to set for at least 10 mins at room temperature. Once set turn the lollipops over.

*In order to complete coating all pops, you can continue piping on top of the chocolate in a grid pattern until the chocolate needs to be reheated. Before reheating scrape the coloured section off the top. You can reheat the chocolate and continue the process until the chocolate becomes too shallow.