White Chocolate and Toasted Coconut Truffles

hotel : Milebrook House in Knighton : front entrance (100x125) Rare Recipe from Milebrook House near Knighton

There is a keen focus on good food at Milebrook. Chef David Martin has worked at the Michelin starred Crown at Whitebrook. The emphasis is on locally sourced seasonal produce. Many of the vegetables are grown in their kitchen garden, and their meat and game is sourced locally.

White Chocolate and Toasted Coconut Truffles (makes approximately 50)

Recipe : White Chocolate and Toasted Coconut Truffles : Milebrook House (300x250)

INGREDIENTS

450g white chocolate
60g unsalted butter
150g double cream
25ml Malibu - optional
50g toasted desiccated coconut plus extra to coat

METHOD

Half fill a small pan with warm water and place over a low heat. Add the white chocolate to a large heatproof mixing bowl and place on the pan - the water must be just simmering or the chocolate will burn and go grainy.
In a separate pan, add the cream and butter over a low heat to melt, whilst you are waiting you can toast the coconut.
Get a large frying pan over a medium heat, leave it to get hot, after a minute quickly add all the coconut to the pan and give a good shake. Keep the coconut moving all the time until it is evenly brown and pour onto a plate to cool and stop the cooking process.
Meanwhile the chocolate should be lovely and smooth and completely melted. Now add the cream and butter mixture, quickly pour it over the chocolate and stir vigorously until thick and glossy.
Then decant the chocolate to a bowl and leave in the fridge to set over night.
Use a melon baller or two spoons to make them into small balls and toss them in the extra coconut.