WHITE CHOCOLATE AND COCONUT TRUFFLES
Preparation Time – 20 minutes Chilling Time – 45 minutes + 4 hours (optional) Makes – 20
180g 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 small flake coconut
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 a bit.
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. Take 1 tablespoon full of the mixture and gently roll it into a ball with your palms. Roll the balls in coconut or crushed nuts for a dry and delicious outer crumb. Refrigerate until time to serve.
The initial tempering of chocolate with cream takes only about 2 to 3 minutes. Watch it and stir for that duration till it is just about blended and smooth. 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.
These little truffles are great cake toppers. They would also be perfect dipped in dark chocolate. A few drops of food colouring might make them perfect for a birthday cake.