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White Chocolate Coconut Truffles




Source of Recipe


An Edible Christmas


List of Ingredients




tb unsalted butter -- (1/2 stick)
8 oz White chocolate -- finely chopped
1 c Shredded sweetened coconut -- divided
1 Large egg yolk -- room temp.
2 tb Coconut liqueur or light rum
1/2 t Vanilla extract


Recipe



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.