200 ml double cream
200 grams white chocolate
100 grams desiccated coconut
100 grams Mascarpone cheese
50 grams desiccated coconut (for decorating)
Bring half of the double cream almost to a boil, remove from heat and stir in the chopped up chocolate. Combine very well, let it cool down a little, then fold in the coconut. Whip the rest of the double cream until stiff peaks form, gently combine it with Mascarpone, and then fold it in the coconut and white chocolate mixture. Pour the mixture onto a baking sheet (20x30 cm) lined with baking paper, and leave it to cool down completely in the fridge (about 4-5 hours in the fridge). Take teaspoons of the batter, roll them into little truffles, then roll in those additional 50 grams of coconut. Leave them in the fridge to firm up, then serve.
