Description
Delicious white chocolate and coconut truffles with chopped nuts for a crunchy texture (For 12 truffles)
Ingredients
- 200 g (7 oz) White chocolate chips
- 60 ml (1/4 cup) Heavy cream - or coconut cream
- 20 g (1/4 cup)grated coconut - unsweetened
- 40 g (1/4 cup) chopped almonds
- 1 teaspoon Vanilla extract
- 1 pinch of salt
- Grated coconut for coating
Instructions
- In a medium bowl, place the chopped white chocolate or white chocolate chips with the heavy cream, shredded coconut, chopped nuts, vanilla extract and salt.
- Place the bowl over a saucepan containing a small amount of water and heat in a double boiler to melt the mixture while stirring with a spatula until the white chocolate is completely melted.
- Cover with plastic wrap and place in the refrigerator for at least 2 hours until completely cooled.
- Scoop out balls of ganache with a tablespoon or ice cream scoop and roll them between your hands to form smooth, round balls.
- Immediately roll them in a bowl filled with shredded coconut and place them in small cups.
Notes
Storage: Up to 2 weeks at room temperature in a covered storage box and up to 3 months in the freezer.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: truffes, candy, chocolate
- Cuisine: American