The original recipe came from an Australian Womens weekly cook book. I love truffles! When you want to serve something sweet but not everyone is interested in dessert, truffles are perfect! You can also make them for large gatherings as you can scale the quantities according to the number of guests! They also make great gifts at Christmas!
Hints & Tips
- White chocolate varies in how it melts. I have had many situations where it melted beautifully and then suddenly started to get thick! When you melt chocolate with cream or butter, it tends to melt well, so this recipe should be OK.
- Although I have suggested Lindt white chocolate as it is a good quality chocolate, feel free to use any brand that you are comfortable with.
- Makes approximately 30 truffles, depending on how large you make them.
- GF, Veg.
- Category: Desserts, Gluten Free, Vegetarian
Ingredients
- 125 milliliters Coconut Cream
- 2 teaspoons Finely Grated Lime Rind
- 2 teaspoons Finely Grated Lemon Rind
- 360 grams Lindt White Chocolate, Chopped Coarsely
- 85 grams Dessicated or Shredded Coconut
Instructions
- Combine coconut cream, rind and white chocolate in a small sauce pan. Stir over low heat until smooth.
- Transfer mixture to a small bowl. Cover and refrigerate for at least 3 hours or overnight.
- Working with a quarter of the chocolate mixture at a time (leave the rest in the fridge), roll rounded teaspoons into balls.
- Place on a tray and refrigerate until firm.
- Working quickly, roll truffles in coconut. Return to tray and refrigerate until firm.
Leave a Reply