Coconut Truffles

Submitted by MarieRynr

"These sweet little confections will disappear quickly. Make extras to keep in the freezer for spur of the moment special occasions."

 

• Ready In: 2hrs 10mins
• Ingredients: 4
• Yields: 24 truffles

ingredients

• 12 ounces good quality white chocolate
• 1⁄3 cup heavy cream
• 4 tablespoons unsalted butter
• 3 1⁄2 ounces shredded coconut

directions

1. In a mixing bowl, break chocolate into very small pieces.
2. In a small saucepan, combine cream and butter.
3. heat just to boiling, then pour immediately over chocolate pieces.
4. Beat until smoothly blended.
5. Chill for at least 1 to 2 hours until firm.
6. Roll chilled mixture between palms of hands into 1 inch balls and return to fridge.
7. Toast coconut and, while coconut is still hot, roll truffles in it.
8. (Hot coconut will fuse to the chocolate.) Chill on a baking sheet before storing in freezer bags.