WHITE CHOCOLATE AND COCONUT TRUFFLES

By ynasira

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Ingredients

180 g white chocolate bits or white cooking chocolate broken up in pieces
1/2 cup cream
1 teaspoon vanilla extract
1 cup coconut flakes
1 cup desiccated coconut

Details

servings 20
Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a heavy bottomed saucepan (milk pan), combine the chocolate and cream. On low heat, stir the mixture constantly till chocolate is melted and blended with the cream. Add the vanilla extract and remove from heat. Cool for a bit

Step 2

Add the coconut and mix well. Chill in the refrigerator for at least 45 minutes to an hour till the chocolate mixture firms up enough to roll into balls.

Step 3

Add the coconut and mix well. Chill in the refrigerator for at least 45 minutes to an hour till the chocolate mixture firms up enough to roll into balls.

Step 4

Refrigerate until time to serve.

Remove from heat and cool a bit before adding the coconut.
Straight off the heat, the mix is very soft and runny. You will need to chill the mixture (uncovered) in the fridge for at least 45 minutes till it firms up.
When you roll the balls after 45 minutes, handle the mixture gently. If you refrigerate the balls after rolling, they will firm up nicely in a few hours.
Add an extra half cup of coconut, if you feel the mixture is too soft to handle.