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White Chocolate Peach and Coconut Truffles

A delicate white chocolate truffle with a hint of peach, vanilla and coconut
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Prep Time 15 mins
Cooling Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine French
Servings 18 truffles (about)

Ingredients
  

  • 4 tbs heavy cream
  • 16 oz good white chocolate, chopped
  • 3 tbs Manischewitz peach wine
  • 1 tsp pure vanilla ice cream
  • sweetened shredded coconut for coating

Instructions
 

  • Heat the cream in a medium bowl set over a pot of simmering water until just heated through (about 3-5 minutes). Stir in the white chocolate and whisk until melted (about 3 minutes). Add the wine and vanilla and whisk until well combined.
  • Remove from heat and allow to cool to room temperature. Cover and refrigerate for one hour.
  • Line a baking sheet with parchment paper. Using two teaspoons or a 1ΒΌ inch ice cream scoop to make rounded dollops of the chocolate mixture and place them on the prepared baking sheet. Refrigerate for 15 minutes.
  • Place the coconut into a shallow dish. Roll each truffle in your hands to form a small ball and then roll in the coconut. Refrigerate in an airtight container until ready to serve.