Refrigerator Lemon Coconut Cream White Chocolate Truffles
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 15 minutes
Cooking time: 5 minutes
- 175g/6.18ozs. white chocolate
- 75g/2.65ozs. butter
- 3 tablespoons coconut cream (thickest part)
- Zest from 1 lemon (you can also use an oil based lemon flavour like LorAnn's "Lemonade" but I preferred the taste of the real lemon)
- 1 cup shredded coconut to roll
Step 1 - Melt the chocolate and the butter together until melted and smooth. Add the coconut cream and the lemon zest. Stir well and refrigerate until just set (should be around an hour or so).
Step 2 - Sprinkle the coconut onto a shallow plate with edges. Have a platter ready to put the truffles on. Using a melon baller or teaspoon scrape out little balls of truffle mixture. Roll in the coconut.
Step 3 - Fancy upgrade: Melt 150g/5ozs of chocolate and 1 tablespoon of coconut oil. Omit rolling in the coconut and instead dip the truffles into the chocolate. Place on parchment lined tray to set completely.
Lime & Coconut "Cheesecake" Bliss Ball Truffles {Sugar Free}
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 5 minutes
- 1/2 cup shredded coconut
- 1/2 cup almond meal (ground almonds)
- 5 medjool dates, pitted
- 1-2 tablespoons lime juice and zest from 1 lime
- 1 teaspoon vanilla bean paste
- 1/2 cup desiccated coconut (for rolling)
Step 1 - Blend all ingredients together in a food processor with enough lime juice and vanilla bean paste to form a ball when it is processing. Take small pieces and roll into balls. Roll in the desiccated coconut.