Coconut Chocolate Bites
3,5 / 10
- 3.333 cups white chocolate (chopped)
- 2 tablespoons honey
- 1 ⅔ cups Coconut milk (heated)
- ⅛ cup Coconut liqueur
- 60 white, hollow Chocolate ball
Place 300 g of the chocolate together with the honey in a bowl. Pour some hot coconut milk and coconut liqueur into the middle and mix everything to a paste using a spatula.
Pour in the remaining coconut milk, a little at a time. Now use a hand blender to ensure that the mixture is smooth and creamy. Fill the hollow chocolate balls with the truffle cream, using a praline funnel.
Melt the remaining white chocolate over a water bath and allow to cool slightly. Put some of the melted chocolate into a piping bag and close the opening of the truffles. Allow the truffles to dry.
Stir the melted white chocolate (if necessary warm the chocolate again). Use a praline fork to dip the truffles in the couverture. Now immediately coat the truffles with grated coconut, almond flakes, sugar pearls or icing sugar. Allow to dry.