Preparation:

1: Melt the chocolate

Place the chopped chocolate in a heatproof bowl over a saucepan of gently simmering water (double boiler method). Stir occasionally until the chocolate is completely melted and smooth. Alternatively, microwave in 20-second bursts, stirring between each until melted.

2: Mix in condensed milk and flavouring

Remove the bowl from heat. Stir in the sweetened condensed milk, vanilla extract, and a pinch of sea salt (if using). Mix until fully combined and glossy.

3: Add coconut

Fold in the desiccated coconut and stir until a thick, uniform mixture forms. It should be soft but scoopable. If it’s very runny, let it cool for a few minutes or place it in the fridge to firm up slightly.

4: Chill the mixture

Cover the bowl and refrigerate for 30–45 minutes, or until the mixture is firm enough to roll into balls.

5: Shape into truffles

Using a tablespoon or small cookie scoop, portion out the mixture and roll into smooth balls between your palms. Aim for 20 evenly-sized truffles.

6: Roll and decorate

Roll each truffle in extra desiccated coconut to coat. For a festive twist, you can also roll or top them with pastel Easter sprinkles, drizzle with melted chocolate, or gently press a mini chocolate egg on top.

7: Chill to set

Place the decorated truffles on a tray lined with baking paper and refrigerate for at least 1 hour, or until firm. Store in an airtight container in the fridge.