White chocolate-coconut truffles

 
                      WHITE CHOCOLATE-COCONUT TRUFFLES
 
 Recipe By     : dave prelip 
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Chocolate                        Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      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
 
     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
                    
 
 
 
 
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