APPROX. 70 TRUFFLES
300g white cooking choclate
30g BIO PLANÈTE coconut oil
125ml double cream
3 - 4 tablespoons coconut liqueur (optional)
125g desiccated coconut
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. We recommend you to use a piping bag to make little mounds on a baking tray covered with baking parchment. Chill for at least an hour. Roll into balls and 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).