Chop the chocolate.
Take the grated coconut as well as the chopped hazelnuts and put them into two separate bowls. Take a pot, put some water inside and get it on the cooker. Turn on the cooker a low heat.
Cover the pot with a special lid for ‘bagnomaria’ cooking and melt your chopped chocolate by adding some milk.
Chop the “Gastone Lago” lady fingers and put them on a bowl, then add the melted chocolate until you get a smooth mixture.
Add rhum and melt all together.
Your dough now is ready : make some little
walnut-shape balls and roll them up into either coconut or hazelnuts.
Put the truffles into some paper cups as they are ready to be served. Enjoy!