Ingredients:
- 60g coconut cream
- 250g white chocolate
- 100g desiccated coconut
- 1tbsp lime juice
- 2 lime zest
Method
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In a saucepan on medium-low heat, combine coconut cream and lime zest. Once it comes to a simmer, remove from heat. Stir in lime juice.
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In a bowl of white chocolate chips, pour heated infused coconut cream over the chocolate. Continuously stir until all the chocolate has melted. If there are lumps, pop in to the microwave for a few seconds and stir again.
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Cover and chill in the fridge, until the mixture becomes firm.
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Use a small spoon to scoop up a ball of chocolate. Quickly roll in your hands to form a ball.
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Mix desiccated coconut and the remaining lime zest. Roll each truffle around in the mixture. Place in the fridge to chill again. Serve and enjoy!
Equipment Needed
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Saucepan
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Silicon spatula
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Citrus zester
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Medium size bowl
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Cling wrap
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Spoon to make chocolate ball
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2 Trays
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Microwave