- 15 min + chilling
- 1/4 cup (60ml) cream
- 1/2 tsp Queen Coconut Essence
- 2 cups (360g) white chocolate
- desiccated coconut, to coat
Place the cream, coconut essence and chocolate in a heat proof bowl. Bring a small saucepan of water to a simmer and place the bowl on top. The bowl should rest on the sides of saucepan and the bottom of bowl should not touch the water.
Stir until the chocolate melts and the mixture is smooth then remove from the heat. Leave the mixture to cool slightly, then place in the refrigerator until firm.
Line a tray with baking paper. Use a spoon to make scoops of the chocolate mixture and place them on the tray then put the tray in the freezer for 30 minutes for the mixture to firm.
When firm, use your hands to roll mixture into balls, and then roll in coconut. Store in fridge until ready to serve.