COCONUT SNOWBALL TRUFFLES (White Chocolate Coconut)

Ingredients:

1 cup white chocolate (I used premium Selbourne brand white chocolate from Europe, but white chocolate chips will work)

5 Tablespoons butter

3 Tablespoons heavy cream

1 tsp – 2 tsps coconut extract

7 oz. Shredded Coconut

Directions:

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.

Stir in extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.

With a small  melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss shredded coconut.

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

Ingredients