Instant Coconut Ladoo Truffle

INGREDIENTS
For Chocolate Truffles:
1 ¼ cups milk chocolate buttons
¼ cup thickened (heavy) cream
¼ tsp vanilla extract
For Coconut Ladoo:
3 cups desiccated coconut
1 can (397 g) condensed milk
1 cup desiccated coconut, to roll the ladoos

INSTRUCTIONS
To Make Chocolate Truffles:

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.

To Make Coconut Ladoos:

Place desiccated coconut in a large pan over low heat. Lightly toast the coconut, but not browned. 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.

To Make Chocolate Stuffed Coconut Ladoos:
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.