Is it called a truffle if there’s no truffle in them? I wonder to myself. Oh well, these taste lovely anyway 🙂
In a saucepan, put 1/2 cup of coconut cream, 360grams of white eating chocolate and as much grated zest of limes and lemons that you can handle zesting. The recipe suggests 2 tablespoons of each, but keep going til you can do no more! Stir over a low heat until the chocolate melts then pour into a bowl, cover and get into the fridge to cool and solidify. You need to be careful with the amount of coconut cream – too much and the mixture won’t set (tip for young players :). Leave the mixture to cool for as long as possible – overnight is great.
When set – get a bowl of some kind of coconut (moist/shredded – even desiccated). Take a teaspoon of the mixture and roll into a ball – cover with the coconut and put on a lined tray to put back into the fridge until ready to eat.