Malibu and Coconut Truffles
60ml (1/4 cup) coconut cream
360g white chocolate, chopped
2 Tbsp Malibu coconut liqueur
65g (1 cup) shredded coconut
1. Place coconut cream, half the chocolate and the Malibu in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn’t touch water). Stir occasionally until chocolate melts and mixture is smooth. Remove from heat. Place in the fridge for 1 hour to firm.
2. Line a tray with baking paper. Use a teaspoon to scoop out 1 1/2 teaspoonfuls of chocolate mixture and place on tray. Place in the freezer for 30 minutes to firm. Remove from freezer and use your hands to roll mixture into balls. Return to tray and place in the freezer for a further 30 minutes to firm.
3. Meanwhile, place remaining chocolate in a heatproof bowl over a saucepan half-filled with simmering water and stir until chocolate melts. Remove from heat.
4. Line a tray with baking paper. Place coconut on a plate. Use 2 forks to dip a truffle into chocolate to coat. Remove truffle, tapping fork on the edge of the bowl to shake off excess. Roll in coconut to coat. Place on tray. Repeat with the remaining truffles, chocolate and coconut.