finally i have something new for you. somehow i was lacking motivation in the last couple of weeks and then i’ve also been to bali for 3 weeks (i’ll post about my favorite hang outs shortly), but you’ll get new posts more frequently again now.

i made these white Coconut chocolate truffles already at easter and hid them in the easter nests – they were loved! the taste reminds one of raffaelo, but they are made with cream as with all truffles first you make a ganache, which is cooled down and then you roll the truffles. remove the mixture from the fridge a bit before you want to roll them – the cream of coconut makes them quite firm. the warmth of your hands softens them enough tough. but just a heads-up it will be a sticky affair (which is well worth it). i covered part of the truffles with desiccated coconut and the others with cacao – i preferred the latter, because it adds another layer of tast. however both were to die for. if you can resist them yourself, they are a pretty neat present, otherwise just make double the amount

ingredients (about 40 pieces)

• 120 ml heavy cream
• 2 tbsp white rum (optional)
• 1/2 teaspoon vanilla seeds
• 40 g cream of coconut
• 400 g white couverture
• 60 g roasted coconut chips (if you don’t have any just roast desiccated coconut)
• 80 g desiccated coconut
• 3 tbsp cacao powder

bring cream, rum, vanilla seeds and cream of coconut in a pot to boil.

chop couveture, place in a bowl and cover with the boiling hot cream mixture. let set shortly, then stir until chocolate is melted. break up the coconut chips into very small pieces, fold into chocolate mixture and let cool down. place in fridge for at least 2 hours.

dry roast the desiccated coconut in a pan until golden brown. put in a small bowl with a high edge and let cool down. also put cacao into a small bowl (i found that its the easiest way to coat truffles to just place a few in a e.g. dipping bowl and then slightly swivel it until everything is coated).

with a teaspoon cut off small portions of the chocolate mixture and with your hands roll them into balls. coat them either with coconut or cacoa. store airtight and cool.

Filed under: chocolate, presents from the kitchen, sweets Tagged: chocolate, coconut, presents from the kitchen, sweets, truffles