Chocolate Truffle Macaroon

To make this Chocolate Truffle will come to my mind, wheneven I have left over egg-whites from making cheesecake. As I'm a Chocolate Lover and my hubby is a Coconut Lover... It's serves as a heavenly dessert to end our meal. (PS: He eats the bottom and I eat the top). *Chuckle*

Make a 20cm by 20cm Square Tray

Ingredients:

(For the base)

• 4 Egg Whites
• 3/4 cup Sugar
• 11/2 cup Desiccated Coconut

(For the Chocolate Truffle)

• 250g Dark Chocolate, chopped
• 300ml Whipping Cream, cold
• 1 tbsp Cocoa Powder for dusting (Optional)

Method:

1. Preheat oven to 180 deg C and line baking tray with baking paper.
2. To make the base: Beat the egg-whites in a clean, dry bowl till soft peaks form; Add in sugar (one tbsp at a time), beat well after each addition till stiff and glossy; Fold in the coconut unitl well combined; Spoon mixture into lined baking tray; Smooth the surface anf bake in the preheated oven for 20 mins or till light brown. Remove from oven and press down lightly but firmly while it is still warm with the back of a spoon. Cool completely.
3. To make the Truffle: Put the chopped chocolate into a glass bowl and microwave for 1 min in 'HIGH'. Take out and stir well; Return to microwave for another 30 seconds... Repeat the step until the chocolate has totally melted. Cool slightly.
4. Whip up the whipping cream till thick. Slowly fold in the chocolate till well-combined. DO NOT OVERMIX!!! Spread evenly over the base and refrigrate for 4 hours, or until set. Dust with cocoa powder before serve