- Prep: 15 minutes
- Serves: 25
- Wait: 60 minutes
Ingredients
- 150 g. glazed rice
- 500 ml coconut milk
- 50 g. coconut or brown sugar
- 250 g. white chocolate
- 30 ml coffee liqueur (Baileys)
- 30 ml heavy cream
- 1½ cups. roasted coconut
Execution:
Bring the coconut milk and sugar to a boil in a saucepan.
Add the rice, reduce the heat, stir and let it boil for 15 minutes.
Remove from the heat and pour the rice into a colander. Let it drain well and cool.
Melt the white chocolate in a bain-marie.
Add the liqueur and cream and stir.
Put the rice and melted chocolate in a bowl and mix well. Cover with cling film and leave in the fridge for 1 hour to firm up.
Remove the mixture from the fridge and shape into small balls.
Place the coconut on a plate and roll the truffles until they are completely covered.
Place them in paper bags and keep them in the fridge.
