White Chocolate Coconut Truffles

Prep Time: 10min Refrigerate Time: 20min

The Ganache:

300g (about 1 1/2 cups) White Chocolate

0.1L (about 1/3 cup) Double Cream or Heavy Cream

0.125L (about 1/2 cup) Amaretto (Almond-flavored Italian Liqueur)

The Topping:

100g (about 1 cup) Dessicated Coconut

100g (about 1 1/4 cups) Chopped Pistachios

Cooking Instructions:

The Ganache:

Place the heavy cream and the amaretto in a sauce pan and heat until boiling. Once it is boiling, remove the pan from the heat and slowly add the white chocolate, a little at a time until it is completely incorporated. When all the chocolate has been added, place the pan back onto the heat and bring the mixture back to a boil.

Once boiled, move the mixture into a bowl and lightly cover with plastic wrap. Place the mixture into the refrigerater for 20min until it has just set.

The Topping:

In a large bowl, mix together the pistachios and the coconut.

Scoop balls of chocolate ganache and drop directly into the coconut mix. Ensure all the balls are completely coated by the coconut. Keep dipping your melon scoop or spoon into boiling water to make it easier to transfer the ganache. If you don't have a scoop or spoon, you may use your hands to roll evenly sized balls.