White Chocolate-Coconut Truffles

30 Servings

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White Chocolate-Coconut Truffles Ingredients

4 tb (1/2 stick) unsalted butter	1 Large egg yolk; at room
8 oz White chocolate; finely chop	2 tb Coconut liqueur or light rum
1 c Shredded sweetened coconut;	1/2 ts Vanilla extract

Instructions for White Chocolate-Coconut Truffles

Melt the butter in a heatproof bowl over very hot, not simmering, water. Add the white chocolate and melt, stirring occasionally, just until smooth. Remove from the heat and whisk in 1/4 cup of the coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may separate, but keep whisking and it will come together. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or overnight. Using a melon baller, scoop up the mixture and roll into 1-inch balls. Roll each ball in the remaining coconut, pressing the coconut on so it will adhere. Refrigerate until ready to serve. (The truffles can be prepared up to 3 days ahead, tightly covered, and refrigerated, or frozen for up to 1 month. Makes about 30 truffles. Source: "An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChocolateCuisine: Uncategorized