Coconut Truffle

Filling

1 In a saucepan, combine the grated coconut and heavy cream

Bring to a boil over high heat, then reduce the heat and let simmer for about 10 minutes or until the mixture thickens

2 Remove from heat, add the white chocolate, whipped cream, rum, and mix well

Let cool and refrigerate for at least 2 hours

3 Remove the truffle mixture from the refrigerator and shape into desired shapes using two tablespoons

Place on a surface lined with parchment paper and refrigerate again

Coating

1 Place the semisweet chocolate in a double boiler

Bring to a boil enough water to reach the bottom of the double boiler, then reduce heat

Once boiling, remove from heat, insert the double boiler, and mix until the chocolate melts

2 Using a fork, dip each truffle into the coating mixture and lift it out by giving it a few 'stirs' in the bowl to eliminate excess coating

Then, place on a surface lined with parchment paper, sprinkle with shredded coconut, and let set

Place in a truffle box or tray.