White Chocolate and Coconut Truffles
Ingredients
1/4 cup whipping cream
7 oz white chocolate, good quality, broken into chunks
1 tbsp butter
1/2 tsp vanilla extract, optional
1/3 cup unsweetened coconut flakes
zest from an orange, optional
20 hazelnuts, toasted or not
1/3 cup unsweetened coconut flakes for rolling
Directions
Melt chocolate with cream in a double boiler 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.
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.
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.
