1. Stir butter and whipping cream in a medium saucepan set over low heat until butter is melted and small bubbles appear at the edge of the pan. Remove from the heat; immediately add white chocolate chips, whisking until smooth. Stir in orange extract (optional).
2. Cover and chill for 2 hours or until firm enough to roll. Line baking sheets or trays with wax paper. Scoop 1 tsp (5 mL) portions and gently roll into a ball. Immediately roll in coconut to coat and place on prepared sheets. Repeat until chocolate mixture is used up (re-chill mixture as needed if it gets too soft to roll).
3. Chill balls for at least 1 1/2 hours or until firm. (Balls can be layered between sheets of wax paper in an airtight container and reserved in the refrigerator for up to 5 days.) Serve chilled. Makes 2 dozen truffles.
Tip - For tinted coconut:
1. Dilute food colouring in water (20 drops +/- in 2 tbsp (30 mL) water).
2. Put coconut in bag and add dye water, shake/massage until well dispersed.
3. Dry on a baking sheet in a low oven (200ºF/100ºC) for 2 hours and allow to cool in the oven, or leave to air dry.
Tip - For toasted coconut:
• For toasted coconut, spread 1 cup (250 mL) flaked coconut in a thin layer on a rimmed baking sheet. Toast, stirring occasionally, in a preheated 350°F (180°C) oven for 5 to 10 minutes or until golden.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!