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Coconut truffles

Preparation : 45 mins

Chill : 1-2 hours

Ingredients for approx. 70 truffles
- 300g white cooking choclate
- 30g butter
- 30g Bio Planète coconut oil
- 125ml double cream
- 3-4 tablespoons coconut liqueur (optional)
- 125g desiccated cocnut

Roughly break up the chocolate, melt in a bain marie with the butter, Bio Planète coconut oil and the cream. Refrigerate for 2 hours, then whip to a mousse, slowly adding the liqueur, if using. Using a piping bag make little mounds on a baking tray covered with baking parchment. Chill for at least an hour. Roll into balls then roll in the desiccated coconut.

Keep in a cool place.

For a present : Put the truffles into coloured paper cases and arrange in a pretty box (preferably with a transparent lid).


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