Chocolate Balls

Method

Cream together the butter and caster sugar until light and fluffy, then sift in the cocoa powder and fold gently. Mix in the flour and desiccated coconut until the mixture resembles breadcrumbs, then knead briefly until it comes together. Roll the mixture into 24 equal balls roughly the size of walnuts and chill for 30 minutes. Melt the dark chocolate with the coconut oil in a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Using a fork, dip each ball into the melted chocolate to coat completely, then place on a baking tray lined with greaseproof paper. Allow the chocolate to set at room temperature or in the refrigerator for 2 hours before serving.