Serves
30
Prep
15
mins
Cooking
430
hrsmins
White Chocolate Coconut Truffles
Directions
Step 1
Combine coconut cream, white chocolate melts and citrus rinds in a microwave safe bowl. Microwave uncovered on medium for 1 minute. Stir and repeat process until chocolate melts have melted and mixture is smooth.
Step 2
Cover and refrigerate for a minimum of 4 hours but overnight is best.
Step 3
Roll rounded teaspoons of mixture in balls. Place on tray and refrigerate until firm. Once firm, roll truffles in McKenzie's Moist Flakes Coconut. Refrigerate once more before serving.
Tips
- To achieve maximum coverage of coconut flakes around the truffle, dip the truffles in white chocolate before rolling in the coconut. To do this, pierce the uncoated balls with a skewer, dip in melted white chocolate and then roll in the coconut before the chocolate sets. Refrigerate before serving.
- Best eaten chilled so remove from the fridge just before serving.
- Truffles can also be rolled in McKenzie’s Toasted Desiccated Coconut, McKenzie’s Shredded Coconut or McKenzie’s Desiccated Coconut.
Ingredients
- 1/2 cup coconut cream
- 375g white chocolate cooking melts
- 1 1/2 tsps lime rind, finely grated
- 1 1/2 tsps lemon rind, finely grated
- 1 1/2 cups McKenzie's Moist Flakes Coconut
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