My kids used to love singing ‘You put the lime in the coconut and drink it all up’ with full on Jamaican accents I might add. Hilarious and a great memory for me. Whenever I have lime and coconut, it takes me back to those good ole days with them in the back of the car while we barrelled along to somewhere belting out that song. BUT I digress!
These truffles are not dairy free, though they do contain a good whack of coconut cream. Refrigerate your coconut cream overnight and then just remove the top solid layer for the best texture in these little delicious and pretty awesome morsels...beautiful for gifting, but best kept in the fridge until you are ready to serve them or gift them. Merry Christmix!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 60 Grams Coconut Cream Recipe
- 30 Grams Butter BUY
- 250 Grams Chocolate white, in pieces BUY
- 1 lime, zest only, finely grated
- 2 Teaspoons white rum (optional)
- 2 Tablespoons Vanilla Bean Paste BUY
- Additional Chocolate white (around 200g) BUY
Place all ingredients except second batch of chocolate into Thermomix bowl and cook 8 min/50℃/speed 1.
Pour into a flat plastic tray and refrigerate for several hours until completely cold and solid.
Roll rounded teaspoons of mixture into balls and place in a single layer on a lined tray. Return to fridge.
Melt extra chocolate and dip truffles into melted chocolate and coat completely. Place onto a wire rack with paper underneath to catch drips. You can then return the drips to the bowl and re-melt if necessary.
Refrigerate for at least 4 hours or until firm, but keep in the fridge until gifting or service.