White chocolate truffles.
White chocolate truffles. -


50 ml liquid cream.
100 g El Wejdene white chocolate.
4 tablespoons grated coconut.


-Boil the liquid cream
-In a small bowl, break the chocolate into pieces, pour the cream over it and cover for 5 minutes. Then mix.
-Place in the refrigerator for about 4 hours.
-Remove and roll 2 cm diameter balls in the palm of your hands.
-Then roll the truffles in the coconut, pressing lightly so that the coconut sticks well.
-Place again 1 hour in the refrigerator.