Step 1

Place chocolate and cream in a heat-proof bowl over a saucepan of simmering water. Stir until melted. Remove from heat and stir through vanilla and coconut. Refrigerate for 1-2 hours until firm.

Step 2

With damp hands, roll teaspoon-size balls of truffle mixture and place on a tray. Freeze for 15 minutes. Meanwhile, melt white chocolate melts in a heat-proof bowl over a saucepan of simmering water.

Step 3

Remove truffle balls from freezer. One at a time, dip balls in melted chocolate to coat, allowing excess to drip off. Place on a tray lined with non-stick baking paper. When you have coated all of the balls and the chocolate coating has set, spoon remaining melted chocolate into a zip-lock bag. Snip a tiny corner off the end and drizzle over truffles to create ‘bandages’. Usewriting icing to dot on eyes.