White Chocolate & Coconut Truffles

Instructions

Place the chocolate, butter and cream in a saucepan and heat over a low temperature while stirring until smooth and creamy. Remove from the heat and leave to cool. Cover with clingfilm and place in the refrigerator for two hours to set.

Once firm, spoon out a tablespoon of the ganache, roll into a smooth ball using your hands and roll in the desiccated coconut. Make sure the entire outside of the truffle is coated and then store in the fridge.