White Chocolate-Coconut Truffles
Yield
30 servingsPrep
8 hrsCook
?Ready
8 hrsLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter, unsalted
|
|
| 8 | ounces |
white chocolate
finely chopped |
|
| 1 | cup |
coconut
sweetened, shredded, divided |
*
|
| 1 | each |
egg yolks
large, at room temperature |
*
|
| 2 | tablespoons |
cashew butter
or light rum |
* |
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter, unsalted
|
|
| 231.2 | ml/g |
white chocolate
finely chopped |
|
| 237 | ml |
coconut
sweetened, shredded, divided |
*
|
| 1 | each |
egg yolks
large, at room temperature |
*
|
| 3E+1 | ml |
cashew butter
or light rum |
* |
| 2.5 | ml |
vanilla extract
|
|
Directions
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 ¼ 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.
