These white chocolate truffles are decadent, sweet, fruity and nutty. The key to making them is to work quickly when you are rolling the balls, especially in warmer weather. I find it’s a task best done early in the morning and if you have hot hands, run them under cold water before beginning.
Ingredients
| ¼ cup | Cream |
| 400 g | White chocolate (Main) |
| 1 tsp | Orange zest (Main) |
| ¼ cup | Chopped hazelnuts, toasted (Main) |
| 1 cup | Shredded coconut, for rolling |
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Directions
- Place the cream and chocolate in a small bowl over simmering water. Stir until it is completely smooth. Remove and cool to room temperature. Add the zest and nuts. Place in the fridge for 4 hours, until set.
- Place the coconut in a bowl. Working quickly roll a tsp of truffle mixture into a ball. Roll in coconut and place on a tray. Place back in the fridge to set. (If it is a hot day you may have to do this in two batches.)
