White Chocolate-Coconut Truffles
Author: Epicurus.com Kitchens
  • 4 Tablespoons (1/2 stick) unsalted butter
  • 8 ounces white chocolate; finely chopped
  • 1 Cup shredded sweetened coconut; divided
  • 1 large egg yolk; at room temperature
  • 2 Tablespoons coconut liqueur or light rum
  • 1/2 teaspoon vanilla extract
  1. Melt the butter in a heatproof bowl over very hot, not simmering, water.
  2. 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.
  3. The mixture may separate, but keep whisking and it will come together.
  4. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or overnight.
  5. Using a melon baller, scoop up the mixture and roll into 1-inch balls.
  6. Roll each ball in the remaining coconut, pressing the coconut on so it will adhere.
  7. 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.
  8. Makes about 30 truffles. Yield: 30 servings
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/white-chocolate-coconut-truffles/9088/