This recipe – which has been seen and seen again in the culinary blogosphere – is super easy and perfect for the December feasts. This version with white chocolate is much less fine than the classic one with dark chocolate, but it makes the dessert a bit more exotic.
(for a dozen of truffles)
180g white chocolate (for pastries), 60g single cream, hazelnuts, shredded coconut.
1. Put a pan over a low heat and warm the single cream. Once it comes to the boil, introduce the white chocolate in pieces. Let met by moving regularly.
2. Once you got a homogeneous mixture, let it cooling down approximately 2 or 3 hours, until it’s getting handy without being sticky.
3. Take the equivalent of a teaspoon of chocolate dough, put a hazelnut into it, then shape a chocolate ball (the hazelnut has to be in the center of this one).
4. When your ball looks nice, roll it in the shredded coconut, then let rest the truffles in a fresh place. Put them at room temperature 10 minutes before serving.