White chocolate and coconut truffles

1. Grate or chop the white chocolate, melt it in a double boiler with the rum and cream, mixing gently. Pour the mixture into a bowl and let cool 2 hours in the fridge.

2. Put the grated coconut in a shallow dish and scoop balls of white chocolate. Roll them into balls of the size of a walnut. Coat the truffles with grated coconut and put it back in the fridge.

Photo credit: Sucré Salé