White Truffle with Coconut

For the white truffles with coconut, chop the couverture (or use couverture flakes). Bring the coconut milk to a boil in a saucepan and remove from heat. Add the couverture and stir until it is completely melted. Now mix in the coconut flakes. Cover the mixture with cling film and refrigerate for at least 5 hours – preferably overnight. Then beat with a mixer until creamy. Add the room-warm butter and stir with a wooden spoon until creamy.

Line a baking tray with baking paper. Pour the coconut-chocolate mixture into a piping bag and place the truffle dots on top, spacing them slightly apart. Leave to set in a cool place for approx. 2 hours.

Roast the coconut in a pan without adding fat – but do not brown! Allow to cool. Roll the truffle dots into balls with your hands and chill until ready to dip.

Prepare the couverture for the coating or use pre-made dipping mass from a specialty store. Dip the cooled coconut truffles into the chocolate coating using a chocolate tongs, carefully wipe the coated truffles around the edge of the bowl to avoid “feet”, and let them dry on a draining rack. Roll in cocosette and chill. Consume the white truffles with coconut within 2 weeks.

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