Exquisite sweet balls that are truly hard to resist – they combine the delicate flavors of coconut and white chocolate!
Ingredients
- White chocolate – 200 g
- Butter – 55 g
- Raisins – 40 g
- Rum – 4 tablespoons
- Desiccated coconut – 45 g
- Lime juice – 1 teaspoon
- Heavy cream (30%) – 45 ml
Preparation
Place the raisins in a bowl, add rum, mix, and set aside.
Melt the chocolate and butter in a double boiler. Add the cream, stir until the ingredients are combined, and remove the bowl from the heat. Add the raisins and lime juice, mix, then place the bowl in the refrigerator for about 3 hours until the mixture thickens.
Using a melon baller, shape the mixture into balls, then roll them in desiccated coconut. Store the truffles in the refrigerator.
