Chocolate truffle Coconut ladoos

Place chocolate buttons and cream in a bowl.

Melt the chocolate using the double boiler method.

When the chocolate starts to melt, stir to combine and remove from flame.

Stir in vanilla extract.

Let it cool to room temperature.

Transfer to refrigerator and cool again for 1-2 hours, or until it sets.

Place desiccated coconut in a large pan over low heat.

Lightly toast the coconut.

Stir condensed milk into the coconut.

Cook, stirring continuously, until the mixture leaves the sides of the pan.

Set aside to cool.

Once cooled, roll the mixture into lemon sized balls.

Make a dip in the center of each ball.

Place a small amount of chocolate in the middle, and roll again to cover it.

Roll the ladoos in more desiccated coconut.

Place them in bowl and garnish it with almonds.