White Chocolate Coconut Truffles

Ingredients

• 650 g white chocolate
• 2 tbsp honey
• 400 ml coconut milk (heated)
• 40 ml coconut liqueur
• 60 white praline hollow spheres
• 4 tbsp shredded coconut
• 4 tbsp sliced almonds
• 4 tbsp sugar pearls
• 4 tbsp powdered sugar

Instructions

1. 1.

   Coarsely chop the white chocolate. Take 300 g and combine with the honey in a bowl. Add some hot coconut milk and the coconut liqueur to the center. Scrape from the center with a spatula until creamy, gradually adding the remaining hot milk. Blend briefly with an immersion blender until smooth. Fill the praline hollow spheres with this truffle cream using a piping funnel.

2. 2.

   Melt the remaining white chocolate over a double boiler and let it cool. Spoon a little into a small piping bag. Seal the pralines with the chocolate and allow to dry. Place shredded coconut, sliced almonds, sugar pearls, and powdered sugar in small bowls. Stir the couverture again (warm briefly if needed) and coat the pralines. Dip each one in the chocolate using a praline fork, then immediately roll in the coconut, almonds, sugar pearls, and powdered sugar. Let dry.