• Partnered with
  • Makes 24 Items
  • 90 mins cook

White chocolate and passionfruit coconut crunch truffles

WHITE CHOCOLATE, and PASSIONFRUIT CoconutCrunchTruffles

White chocolate and passionfruit coconut crunch truffles

Ingredients

White chocolate and passionfruit coconut crunch truffles

  • 450 g white eating chocolate
  • 250 g butternut snap biscuits
  • 1/2 cup (40 grams) desiccated coconut
  • 1/2 cup (125 millilitres) passionfruit pulp
  • 2 cups (160 grams) toasted shredded coconut

Steps

White chocolate and passionfruit coconut crunch truffles

  1. In a small heatproof bowl over a small saucepan of simmering water, place 180g of the chocolate; stir until melted.
  2. Process biscuits until fine; transfer to a medium bowl. Stir in desiccated coconut, passionfruit and melted chocolate. Cover; refrigerate 1 hour or until firm.
  3. Roll level tablespoons of mixture into balls. Place on a baking paper-lined oven tray; refrigerate 1 hour or until firm.
  4. In a small heatproof bowl, melt remaining chocolate over a small saucepan of simmering water.
  5. Place shredded coconut in a small shallow bowl. Dip balls in melted chocolate using two forks; drain off excess. Roll in shredded coconut. Return to tray; refrigerate 30 minutes or until set.
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