Break up the White Chocolate into a heatproof bowl and add the coconut oil or butter and coconut milk. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and leave aside for 10 minutes to cool.
Stir in the Vanilla Extract and 25g (1oz) desiccated coconut. Leave to cool completely, then cover and chill for about 1 hour until firm enough to shape.
Using a teaspoon, take a portion of the truffle mixture (approx. 15g/ ½ oz) and shape into a ball– if the mixture is too firm to work with, let it stand at room temperature for about 20 minutes to soften slightly. Put the truffle ball on a plate or board lined with baking parchment. Use up the rest of the mixture to make 18 truffles. Chill for a further 1 hour to firm up.
To decorate, sprinkle the coconut on a plate. Working on one truffle at a time, roll it gently between your fingers to melt the outside a little, then roll in the coconut. Put back on the lined plate and continue to coat the other truffles. Chill for 30 minutes.
Lay the truffles, spaced a little apart of a large sheet of baking parchment. Prepare the Shimmer Spray as directed on the can. Gently spray the truffles lightly to give them a shimmery, “frosty” coating. Leave for a few minutes to dry thoroughly before packing in bags to present.
This recipe works well using Dr Oetker Fine Milk Cook’s Chocolate. For a boozy truffle, omit the Vanilla Extract and replace 15ml (1tbsp) coconut milk with the same amount of Malibu or white rum. Or customise your snowball by swapping the desiccated coconut for ground nuts or sprinkles.
|Per Serving||Per 100 g / ml|