White Chocolate Truffle

Ingredients:

• 1 cup heavy cream
• 14 oz. White Chocolate
• 8 oz. Additional White Chocolate
• 11/2 cups Ground Coconut
• 3 tbsp. Butter (optional)

Method:

1. Break 14 oz chocolate into small pieces and put in a large bowl.
2. In a saucepan, bring cream slowly to a light boil. Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogeneous.
3. If you want to add butter, do so now, before the batter cools, and thickens.
4. This batter is called Ganache. Store the Ganache in the refrigerator for a few hours to thicken it. They should be thick enough to be made into truffle balls.
5. To make the truffles use two spoons to form even and round balls. Place them on parchment or wax paper.
6. Melt the rest of the chocolate in a double-boiler.
7. Dip each ball in the melted chocolate.
8. If you like ground coconut, you can now roll the balls in it.
9. Refrigerate again for an hour.
10. Serve cold