| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Candies, Chocolate |
30 |
Servings |
INGREDIENTS
|
|
-Dottie Cross TMPJ72B |
| 4 |
tb |
(1/2 stick) unsalted butter |
| 8 |
oz |
White chocolate; finely chop |
| 1 |
c |
Shredded sweetened coconut; divided |
| 1 |
|
Large egg yolk; at room temperature |
| 2 |
tb |
Coconut liqueur or light rum |
| 1/2 |
ts |
Vanilla extract |
INSTRUCTIONS
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.
Source: "An Edible Christmas" cookbook by Irena
Chalmers. Reformatted by: CYGNUS, HCPM52C
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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