These coconut truffles are wonderful – intensely coconutty, made with very little butter but plenty of melt-in-the-mouth white chocolate. My husband has been making frequent trips to the fridge today! Luckily (for me) the weather cooled down a bit, so shaping them wasn’t too difficult. Highly recommended.
Makes about 25 truffles.
Ingredients for coconut truffles:
- 200 g white chocolate
- 125 ml double cream
- ⅓ cup cornflakes or plain crisp wafers, crushed
- 1¼ cups desiccated coconut
- 2 tablespoons butter
- 2 tablespoons coconut liqueur
- 3 tablespoons milk powder
For coating:
- desiccated coconut
- ground almonds
Pour the double cream into a saucepan, add the butter and heat until almost boiling, then remove from the heat. Add the chopped white chocolate and leave for about 2 minutes. Stir until smooth and glossy.
Transfer the white chocolate mixture to a bowl. Add the desiccated coconut, crushed cornflakes or wafers, coconut liqueur and milk powder. Mix well and place in the refrigerator until the mixture firms up. Shape the chilled mixture into small balls. Roll the truffles first in desiccated coconut and then in ground almonds.
Store the coconut truffles in the refrigerator.
Enjoy!
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