Chocolate Truffle Macaroon

Makes 24 pieces

3 egg whites

185g (61/2oz) caster sugar

180g (61/2oz) desiccated coconut

250g (9oz) dark chocolate

300 ml (10 floz) whiping cream

1 tablespoon unsweetened cocoa powder (gluten free)

1/ Preheat the oven to 180c/ gas mark 4.

2/ lightly grease a shallow baking tray 20x30 cm ( 8x12in).

Line with baking paper allowing to hang over the side.

3/Beat the egg whites in a clean bowl until they form stiff peaks.

Slowly add the sugar and continue to beat until glossy and stiff.

4/ Fold in the coconut do not beat.

5/ Spread the mixture into the baking tin and bake for about 20 minutes until golden brown.

6/ While still warm, press down lightly on the mixture with a palette knife.

7/ Chop the chocolate in to small even pieces and place in a heat proof bowl. Place over a saucepan of boiled water--now off the heat--until the chocolate melts

Make sure the boil does not touch the water below

8/Beat the cream until thick and forms peaks. Fold in the slightly cooled chocolate. do not over fold or it will curdle.

9/ Spread the mixture over the coconut base evenly and refridgerate for 3 hours.

10/ Dust with cocoa powder and cut into cubes to serve

This is a very sweet afters, but when served straight from the fridge you get the soft cool taste as it melts in you mouth.

Very tasty for all visitors with a nice cup of tea.