White Chocolate Coconut Delights
Servings Prep Time
15pieces 5minutes
Cook Time Passive Time
20minutes 2hours
Servings Prep Time
15pieces 5minutes
Cook Time Passive Time
20minutes 2hours
Ingredients
  • 50g or 2 oz crispy biscuits(lady fingers, shortbread, graham crackers, etc.)
  • 1tablespoon rumsubstitute fruit juice or syrup for an alcohol-free version
  • 150g or 5 oz white chocolate
  • 1/4cup heavy cream
  • 1/2cup shredded coconut
Instructions
  1. Crush the biscuits until really fine. Here’s a good tip: put them into a freezer bag, seal it, and use a rolling pin to beat them; or you use an electric mixer for this step.
  2. Put the crumbles into a bowl, pour over the rum, and stir.
  3. Roughly chop the chocolate, add the cream, and place into a double boiler. Melt, stirring constantly.
  4. As soon as the cream and chocolate have emulsified into a thick sauce (called a ganache), pour over the biscuits and mix to combine, until it becomes a smooth, creamy mousse.
  5. Cover the bowl with a lid and leave to cool in the fridge for 2 hours, or until firm.
  6. Place the shredded coconut in a bowl. Using a teaspoon, scoop small portions of the mousse, and quickly form into balls using your hands. Toss immediately into the coconut crumbles to coat.
  7. Place back in the fridge before serving. Approximately 1-2 hours would be the perfect amount of time for them to set completely, but they can be eaten before then, too. Store in a sealed container and keep in the fridge.