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🍽️ Creamy Truffles Made with White Chocolate and Coconut

108 kcal · 30 min · 4 servings

Ingredients

• 650 g white chocolate
• 2 tbsp honey
• 400 ml coconut milk
• 40 ml coconut liqueur
• 60 white praline hollow balls
• 150 g coconut flakes

Instructions

1. 1. Chop the white chocolate into coarse pieces.
2. 2. Take 300 grams of the chocolate and add it to a bowl along with the honey.
3. 3. Pour some hot coconut milk and the coconut liqueur into the center of the bowl.
4. 4. Stir the ingredients in the center until creamy using a spatula.
5. 5. Gradually stir in the remaining hot milk.
6. 6. Blend the mixture briefly with a hand blender until it is smooth and creamy.
7. 7. Fill the truffle cream into the hollow molds using a piping bag.
8. 8. Melt the remaining white chocolate over a hot water bath.
9. 9. Let the melted chocolate cool down again.
10. 10. Fill a small piping bag with some of the chocolate.
11. 11. Seal the truffles with the chocolate from the piping bag.
12. 12. Let the sealed truffles dry.
13. 13. Stir the chocolate in the pot again.
14. 14. Warm the chocolate briefly again if necessary.
15. 15. Dip the truffles into the chocolate using a truffle fork to coat them.
16. 16. Roll the coated truffles immediately in coconut flakes.
17. 17. Let the finished truffles dry at the end.

Nutrition per serving

• kcal: 108
• Protein: 2 g · Fett/Fat: 8 g · Carbs: 8 g