White chocolate coconut truffles – creamy, coconut filling, melt-in-your-mouth white chocolate, and a toasted hazelnut inside make these homemade Raffaello truffles an irresistible treat.
- 1 bar white chocolate
- 1/4 cup coconut cream
- 1/4 cup toasted coconut butter
- 1/2 tablespoon Malibu coconut rum
- 6 tablespoons unsweetened coconut flakes
- a handful of toasted hazelnuts almonds
- 1 cup toasted coconut flakes for coating the truffles
- 2 cups unsweetened coconut flakes
To make the toasted coconut butter:
Toast 2 cups of unsweetened coconut flakes in a low oven (325°F) for about 10-15 minutes. Check every 5 minutes, and stir a few times - it can burn easily.
Place the toasted coconut flakes in a food processor, and run the motor for 5-10 minutes, until the oils are released, and it begins to have a saucy consistency. It will be liquid at first, due to the heat, and as it cools down, it will solidify. Keep in a jar (no need to refrigerate) and spread on toast, mix into oatmeal, smoothies, etc.
To make the truffles:
Chop the white chocolate into equal pieces, and place over a double boiler. Stir until most of the chocolate has melted. Remove from the heat, and continue to stir until all the chocolate pieces melt.
Mix in the coconut butter and coconut cream, and gently heat (if coconut butter is too hard) then add mixture to the white chocolate, together with the coconut rum, and 6 tablespoons of unsweetened coconut flakes. Mix well.
Place the mixture in the fridge until it hardens a bit, and is easy to mold into balls (about 15 minutes).
Take about a tablespoon of the mix, place a whole toasted hazelnut inside, and roll between your palms to form a ball.
Dip each ball into the toasted coconut flakes, and roll around to evenly coat them.
Refrigerate the truffles, until ready to consume.