Method

• 1.
  Preheat oven to 170°C. Lightly oil six 150ml dariole moulds and line with plastic wrap. Spread 1 cup (70g) coconut on a baking tray and bake for 4-5 minutes, stirring once, until toasted and golden (watch carefully as it can burn easily). Combine toasted and untoasted coconut in a bowl. Set aside.
• 2.
  Heat the pure cream in a saucepan over medium heat until just below boiling point. Add the chocolate, then remove from heat. Stand until chocolate has melted, then stir until smooth. Set aside.
• 3.
  Whisk yolks and sugar with electric beaters until thick and pale. Use a spoon to fold in the chocolate mixture, nougat and 3 tablespoons coconut, then fold in whipped cream. Pack well into moulds, then cover with any overhanging plastic wrap. Freeze for at least 8 hours or overnight. Store remaining coconut in an airtight container until ready to serve.
• 4.
  Just before serving, roll tartufos in the reserved coconut. Serve immediately, in paper cases if desired.