*  Exported from  MasterCook Mac  *

                    WHITE CHOCOLATE-COCONUT TRUFFLES

Recipe By     : dave prelip <[email protected]>
Serving Size  : 30   Preparation Time :0:00
Categories    : Candies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      tb            (1/2 stick) unsalted butter
  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  ts            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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