Method
1. Add dark chocolate, whipping cream, unsalted butter and sea salt to a clean saucepan
2. Stir constantly until completely melted then set aside - low heat
3. Add golden syrup and vanilla extract to the chocolate mixture
4. Stir until completely mixed
5. Transfer chocolate mixture to baking pan
6. Refrigerate the pan of truffle filling, uncovered, until firm, about 45 minutes
7. Line a serving plate or rimmed baking sheet with parchment or wax paper, and set aside
8. Place the shredded coconut, pistachio nuts, and cocoa powder in mouds on a large piece of parchment or wax paper
9. Scoop a heaping teaspoon-sized portion of the chocolate mixture
10. Form into a rough round with your hands
11. Roll the round in desired coating, pressing in and covering completely, making sure to shake of any excess
12. Repeat the process with the rest of the chocolate mixture
13. Put truffles on a baking sheet and chill in fridge - approx 30 min
14. Serve or store in an airtight container in the refrigerator for up to 2 weeks