My gorgeous friend Miss Morag posted the original recipe here. I have tweaked it somewhat and have to tell you that even if you are not a white chocolate fan (neither an I) You will probably like these, especially if you like citrus. The lime and lemon really cut through the syrupy sweetness of the white chocolate.
(makes around 30)
Ingredients
2 blocks white chocolate
120ml coconut cream
zest of one large lime
zest of one large lemon
¾ cup dried cranberries, chopped (Miss Morag also suggested adding pistachios for a twist. I think they’d work great)
½ cup shredded coconut
1 cup shredded coconut extra. (Use the Mackenzies coconut flakes if you can, not the dried desiccated stuff)
Method
Place chocolate and coconut in a heat-proof bowl over a saucepan of simmering water, add zest and stir until chocolate is melted and coconut cream combined. Stir in coconut flakes. Allow to cool slightly then stir cranberries and return to fridge for around two hours, or until very firm but not hard.
Line a 8 inch square tray with non-stick baking paper.
Roll mixture into walnut-sized balls, roll in coconut, and place on tray.
Refrigerate until ready to serve.
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Now I’m more than happy to eat white chocolate (obsessed, even) but love the sound of it sharpened up a little with lime and lemon. Tis the season for truffles!