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
light
1.
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.
2.
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.
3.
Store in a cool place.
1 piece approx:
  • 90 kcal
  • 370 kJ

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