50gor 2 oz crispy biscuits(lady fingers, shortbread, graham crackers, etc.)
1tablespoonrumsubstitute fruit juice or syrup for an alcohol-free version
150gor 5 oz white chocolate
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.
Put the crumbles into a bowl, pour over the rum, and stir.
Roughly chop the chocolate, add the cream, and place into a double boiler. Melt, stirring constantly.
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.
Cover the bowl with a lid and leave to cool in the fridge for 2 hours, or until firm.
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.
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.