WHITE CHOCOLATE COCONUT TRUFFLES
 
 
Ingredients
  • 100g thickened cream
  • 200g white chocolate, chopped
  • 75g desiccated coconut (unsweetened)
  • Pinch of sea salt
  • Desiccated and/or shredded coconut, extra, for coating (unsweetened)
  • Roasted almonds (optional) for the centers of the truffles
Method
  1. Place the cream in a small saucepan over a medium heat until it just comes to the boil.
  2. Remove from the heat and add in the chocolate. Allow to stand for a minute then stir with a rubber spatula until the chocolate is melted and the mixture is combined.
  3. Stir in the 100g coconut and the sea salt.
  4. Place in a heatproof bowl and cover with plastic wrap, pressing it down onto the surface of the ganache. Refrigerate overnight or until firm.
  5. Remove the ganache from the fridge to soften slightly. Place your extra coconut in a bowl and line a tray with baking paper.
  6. Roll teaspoons of the ganache into balls. Optionally, for some crunch, place a whole roasted almond in the center of each truffle. Toss the truffles through the coconut to coat. Place on the lined tray.
  7. Refrigerate the tray of truffles till set.
  8. Makes 20 - 25. Keep refrigerated.
  9. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2017/06/14/white-chocolate-coconut-raffaello-truffles/