White Chocolate Coconut Truffles

by Chrissie Walker

These truffles are delicious and a bit different from the usual dark chocolate truffles for after a fine dinner. A tray of both would be rather smart, though. For Christmas a garnish of dried cranberries would be beautiful, for Easter perhaps top with an edible violet.

Ingredients:

300ml double cream

300g white chocolate, broken into squares

1 tsp vanilla essence

50g-100g desiccated coconut (optional), plus more for rolling

Method:

Put the cream in a small pan and heat to a simmer. Pour the hot cream over the white chocolate and stir until completely melted. Add the vanilla and coconut.

Cover and chill for 1 hour or until firm.

Take small amounts of the chocolate mixture and roll between your palms to make truffles. Roll the truffles in coconut. Put the truffles on a lined tray and return to the fridge until needed.