Mix the water and the sugar and bring to boil. The syrup will be done when, after cooling your fingers with icecold water, the syrup forms soft threads that break easily.

Stir the syrup until it's white and then mix it with the coconut. Let it cool down.

Melt the butter and add the chocolate until it melts completely.

Whip the cream until it's done and quicly stir in the melted chocolate. Use a pastry bag bit a small end to make small dots. Put them in the freezer until they hard so they don't melt in your hands.

Melt the chocolate at bain-marie (a.k.a water bath) and bath the frozen coconut balls, put them on a baking sheet and let the chocolate harden.

Must be kept in the fridge because it contains dietary products.

You can mix orange zest or lemon zest in them to give them an extra-punch ;)