Making your own truffles is a breeze. Coconut Cream Truffles combine the tropical flavor of coconut with tasty white chocolate for an easy DIY candy. Makes a great homemade gift. Just be certain to measure ingredients correctly to ensure proper setting.
Ingredients
1 1/2 cups unsweetened coconut
4.4 ounce white chocolate bar (recipe was developed using a Classic Lindt bar)
2 tablespoons coconut liquor or additional coconut milk
1/2 cup unsweetened coconut for enrobing/rolling truffles
Directions
Place unsweetened coconut flakes in a food processor or blender and mix until coconut is in very small shreds. Set aside.
Chop chocolate bar in pea size pieces and set aside.
Shake canned coconut milk well before measuring. In a saucepan bring coconut milk and sugar to a boil. (If not using coconut liquor, add and boil extra 2 tablespoons of coconut milk in the saucepan as well.)
Remove from heat and add fine shredded coconut. Add white chocolate and stir until chocolate has melted. Add coconut liquor.
Cover with plastic food film and set aside until mixture has firmed and holds its shape, about 3-4 hours.
Shape into spheres slightly smaller than a tablespoon.
Roll into coconut.
Store truffles in refrigerator, but allow to come to room temperature for 30 minutes before serving.
