Coconut cream truffle

For 32 pieces
  • 125 g whipped cream
  • 2 (à 100 g) bars of white chocolate
  • 50 g coconut fat
  • 150 g Desiccated coconut
  • 32 Praline molds
30 minutes
Heat the cream. Break the chocolate into pieces. Take the cream off the stove. Melt the chocolate and coconut fat in it, stirring constantly.Stir in 100 g desiccated coconut. Cool the mixture in the refrigerator for about 2 hours and let it set.
Put the remaining coconut flakes in a small bowl. Cut the praline mass with a teaspoon and quickly shape into balls (approx. 1 1/2 cm in diameter) with damp hands. Turn in desiccated coconut and place in the molds.
Store in a cool place.
1 piece approx:
  • 90 kcal
  • 370 kJ


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