- 500 g ION PÂTISSERIE white chocolate couverture
- 120 ml heavy cream 36% fat
- zest of 1 orange, optionally
- ground coconut – nuts (optionally)
Place the heavy cream along with the white chocolate over a bain-marie, and melt over low heat.
Ensure, the double boiler does not touch the water, and the heat is low because white chocolate is really sensitive to high heat.
Line a large plate with plastic wrap, and then empty the mixture on it.
Next, cover it with plastic wrap and seal it properly.
Refrigerate for about 30 minutes to 1 hour. When the mixture is lightly firm and cool, remove it from the fridge.
Start shaping the mixture into small balls to the size of your preference, and then roll them in the ground coconut or nuts.
Store the truffles in a sealed bowl in the fridge.