Recipe

White chocolate and passionfruit coconut crunch truffles

Sep 30, 2009 2:00pm
  • 1 hr 30 mins cooking
  • Makes 24 Item
    • Print
    Print

Ingredients

White chocolate and passionfruit coconut crunch truffles
  • 450 gram white eating chocolate
  • 250 gram butternut snap biscuits
  • 1/2 cup (40 grams) desiccated coconut
  • 1/2 cup (125 millilitres) passionfruit pulp
  • 2 cup (160 grams) toasted shredded coconut

Method

White chocolate and passionfruit coconut crunch truffles
  • 1
    In a small heatproof bowl over a small saucepan of simmering water, place 180g of the chocolate; stir until melted.
  • 2
    Process biscuits until fine; transfer to a medium bowl. Stir in desiccated coconut, passionfruit and melted chocolate. Cover; refrigerate 1 hour or until firm.
  • 3
    Roll level tablespoons of mixture into balls. Place on a baking paper-lined oven tray; refrigerate 1 hour or until firm.
  • 4
    In a small heatproof bowl, melt remaining chocolate over a small saucepan of simmering water.
  • 5
    Place shredded coconut in a small shallow bowl. Dip balls in melted chocolate using two forks; drain off excess. Roll in shredded coconut. Return to tray; refrigerate 30 minutes or until set.

The Latest from New Zealand Woman's Weekly Food