White coconut truffles

Name: White coconut truffles
Cook time: 1 h
Total time: 1 h
Yield: 75
Ingredients: 600 g white couverture; 100 g Whipped cream; 100 ml Batida de Coco (coconut liqueur); 100 g Plate grease (e.g. Palmin); 100 g Butter; 100 g small almonds (without skin); 150 g Coconut flake; 7-10 Tbsp Cling film; 75 Chocolate cuffs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 75

600 g white couverture
100 g Whipped cream
100 ml Batida de Coco (coconut liqueur)
100 g Plate grease (e.g. Palmin)
100 g Butter
100 g small almonds (without skin)
150 g Coconut flake
7-10 Tbsp Cling film
75 Chocolate cuffs

Directions

1
Coarsely chop the couverture, melt in a hot water bath while stirring. Heat cream and liqueur (do not boil!). Dice the plate-fat and butter. Remove the cream from the stove, melt the plate-grease and butter in it. Gradually stir the liquid chocolate coating into the lukewarm mixture. Continue stirring until a homogeneous mixture is formed
2
Line rectangular form (approx. 20 x 30 cm) with cling film. Pour in the truffle mixture and let it cool down. Cover with plastic wrap and chill overnight
3
Turn the truffle mixture onto a board and remove the foil. Cut the mixture into about 75 cubes. Form cubes into balls with cold hands, incorporating 1 almond each. Roll in coconut flakes. Put in a cool place on a tray for 1-2 hours. If necessary, place in chocolate cuffs. Store in a cool place