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White Chocolate-coconut Truffles

White Chocolate-coconut Truffles is built on Unsalted Butter, White Chocolate Finely Chop, and Vanilla Extract. Keep it handy for the next time you cook it.

材料

• 4 tbsp
• 8 oz
• 1/2 tsp

作り方 （プレビュー）

1. 1

   Melt the butter in a heatproof bowl over very hot, not simmering, water.

2. 2

   Add the white chocolate and melt, stirring occasionally, just until smooth.

3. 3

   Remove from the heat and whisk in 1/4 cup of the coconut, the egg yolk, coconut liqueur, and vanilla.

4. 4

   Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or overnight.

5. 5

   Using a melon baller, scoop up the mixture and roll into 1-inch balls.

6. 6

   Roll each ball in the remaining coconut, pressing the coconut on so it will adhere.

7. 7

   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.

8. 8

   Chalmers. Reformatted by: CYGNUS, HCPM52C