Makes about 20 truffles
1/4 cup (60 ml) heavy cream
7 ounces (200 g) white chocolate, good quality, broken into chuncks
1 tbsp (14g) butter
1/2 tsp vanilla extract, optional
1/3 cup (30 g) coconut flakes
1/3 cup coconut flakes for rolling
Melt chocolate with cream over bain marie at low heat. Stir continuously until the chocolate is almost melted. Add butter and continue stirring until smooth. Remove from heat.
Alternatively, melt chocolate in microwave, checking and stirring every 30 seconds. Add butter, stir until butter is melted. Add cream, and stir. Add vanilla extract and coconut flakes, let it cool, cover and refrigerate for a couple of hours until the mixture gets firm enough to roll it into balls.
Using a teaspoon roll the mixture into small balls. Roll each ball into coconut flakes. Refrigerate in an airtight container for up to 2 weeks.
Recipe adapted from homecookingadventure.com