Friday, December 10, 2010
White Chocolate Truffles
125g packet cream cheese, softened
1 tablespoon honey
1 teaspoon vanilla essence
¼ cup unsalted peanuts, chopped
¼ cup coconut
1 cup coconut, extra
- Melt the chocolate over a double boiler.
- Using electric beaters, beat the melted chocolate with the cream cheese, honey and vanilla until smooth. Stir in the chopped peanuts and the first measure of coconut. Mix well.
- Cover the mixture and refrigerate until firm.
- Shape teaspoonfuls of the mixture into small balls, toss in the extra coconut and refrigerate again until firm.