I was browsing through Pinterest when I saw some really yummy looking white chocolate and coconut truffles and suddenly my sugar cravings just shot up to its maximum capacity!
Yes, it would be easy just to go to a shop and buy but I haven’t seen any white chocolate and coconut truffles in any of my local shops… and how hard can it be? I guess it is easy as the recipe is there but I’m not known to follow recipes… even my own. Maybe that’s why none of my dishes ever taste the same if I don’t taste them while cooking
So, instead of following the recipe, I changed it a bit and maybe that’s why it was a bit sticky in the end, who knows. But I didn’t feel leaving 20g of chocolate as I had 200g of white chocolate when the recipe stated 180g. Yes, I could eat that 20g but it is currently Ramadan and I was fasting. Plus, everything is in cup measurement which just irks me and I was too lazy to look up the exact amount in ml or grams.
Saying that, I don’t think the end result looks or taste bad.
I like it. Little Bee likes it. Her friend Natey likes it. And Natey’s mom says it’s nice… or maybe she’s being kind.
Anyway, below is the ‘measurement’ that I used but I think I might try to follow the recipe from the site next time to see if it comes out less sticky when I’m making the balls.
200g white chocolate
150ml double cream
1tsp vanilla extract
200g dessicated coconut
- In a saucepan, melt the chocolate with the cream in low heat. Constantly stirring. Add the vanilla extract and leave to cool.
- Add 150g dessicated coconut and mix well. Leave to cool to room temperature.
- Pour the 50g leftover of the dessicated coconut into a bowl. Take a tablespoon (if you want it smaller, take half a tablespoon) of the mixture onto your palm and roll it into a ball. Then roll the ball on the dessicated coconut.
- Leave it in the fridge to set.