Christmas sweets – white chocolate, coconut and pineapple truffles
These creamy, fudgy truffles were so sweetly delicious. I originally made them for my in-laws but have eaten a few so will probably have to make more … oops.
They’re perfect for gifts for your loved ones with a sweet tooth and very simple to make. There isn’t really an intense pineapple flavour but the addition of diced, glace pineapple does add a pleasing texture.
The recipe called for a tablespoon of Malibu, although I’m sure you could leave it out if you didn’t want to buy a whole bottle. Buying it reminded me of high school and end of year parties when I thought the height of sophistication was pineapple and coconut flavoured alcohol (psst. I still do secretly. Some things never change).
1/4 cup cream
250g good white eating chocolate, chopped roughly
1 tspn vanilla extract
1/3 cup finely chopped glace pineapple
1 x 20ml tablespoon Malibu
200g White Chocolate Melts
3/4 cup desiccated coconut
Combine cream, chopped chocolate and vanilla in heatproof bowl over small saucepan of simmering water, sir over low heat until smooth. Stir in pineapple and Malibu. Transfer mixture to small ceramic or plastic bowl, cover and refrigerate 3 hours or overnight.
Roll rounded teaspoons of mixture into balls, place on flat baking tray lined with baking paper. Refrigerate until firm. Meanwhile melt white chocolate melts and allow to cool.
Working quickly, roll balls in melted chocolate then coconut. Place on tray lined with baking paper; refrigerate truffles until firm.
Makes: I made around 18 larger truffles at 3 bites per truffle
Adapted from: Women’s Weekly Christmas & Holiday Entertaining