A delicious white chocolate truffle recipe garnished with sweet flecks of coconut.
Over a double boiler, in a heat proof bowl, heat the cream, butter, coconut extract & white chocolate stirring until melted.
Stir in the confectioners’sugar.
Refrigerate truffle mixture until firm for 1-2 hours.
Place shredded coconut in a small bowl & set aside.
You can use sweetened or non sweetened coconut flakes depending on your personal tastes on how sweet you want the truffles to be.
Roll truffle mix into 1 ˝ inch balls.
Place balls on wax paper lined baking sheet.
Refrigerate or freeze while you melt the white candy coating.
Melt candy coating over stove, stirring often.
Take truffles out of fridge & dip into melted candy coating.
Tap on side of bowl to remove excess candy coating & place dipped truffle into the bowl of coconut.
Roll in coconut & sit on parchment paper until chocolate has dried.
Serve in individual mini muffin liners, or on a platter.
Keep refrigerated in airtight container until serving.