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White Chocolate-Coconut Truffles

candies, chocolate

4 tablespoon (1/2 stick) unsalted butter
8 oz white chocolate; finely chop
1 cup shredded sweetened coconut; divided
1 large egg yolk; at room temperature
2 tablespoon coconut liqueur or light rum
1/2 teaspoon vanilla extract

Melt the butter in a heatproof bowl over very hot, not simmering, water. Add the white chocolate and melt, stirring occasionally, just until smooth. Remove from the heat and whisk in 1/4 cup of the coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may separate, but keep whisking and it will come together. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or overnight. Using a melon baller, scoop up the mixture and roll into 1-inch balls. Roll each ball in the remaining coconut, pressing the coconut on so it will adhere. Refrigerate until ready to serve. (The truffles can be prepared up to 3 days ahead, tightly covered, and refrigerated, or frozen for up to 1 month. Makes about 30 truffles. Source: "An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

Yield: 30 servings

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