White Chocolate and Coconut Truffles are smooth, flavorful, delicious and easy to make at home. This is a dessert bar suitable for dinners for two, for the holiday table, or for a gathering of friends, and can also be a great homemade gift idea.
Ingredients
Makes about 20 truffles
1/4 cup (60ml) whipping cream (35%fat)
7 oz (200g) white chocolate, good quality, broken into chuncks
1 tbsp (14g) butter
1/2 tsp vanilla extract, optional
1/3 cup (33g) unsweetened coconut flakes
zest from an orange, optional
20 hazelnuts, toasted or not
1/3 cup (33g) unsweetened coconut flakes for rolling
1. Melt chocolate with cream in a bain marie over low heat. Stir continuously until the chocolate is almost melted. Add butter and continue stirring until smooth. Remove from heat. Add vanilla extract and orange zest if using.
2. Stir in coconut flakes, let it cool, cover and refrigerate for a couple of hours until the mixture gets firm enough to roll it into balls.
3. Using a teaspoon roll the mixture into small balls adding a hazelnut inside. Roll each ball into coconut flakes. Serve or refrigerate until ready to serve. They keep well refrigerated in an airtight container for up to 2 weeks.
