These beautiful bonbons may look wintry, but they’ve got a tropical secret – they’re flavoured with Sugar and Crumbs Coconut Lime Icing Sugar. It’s the perfect combination with rich white chocolate, making a delicious treat that will give you a burst of summer even when the weather outside is frightful. They’d also be perfect as a homemade Christmas present – you should be able to find the little foil bonbon cases in any good kitchen shop.
- Prep Time : 20 minutes
- Yield : 15
These little goodies are really quick to put together, but the mixture needs a couple of hours to set, so make sure you allow for that.
1 – Start by gently heating the cream on the hob and 3tbsp of Sugar and Crumbs Coconut & Lime Icing Sugar. Break the white chocolate into pieces and place in a microwaveable bowl, and then once the cream starts to become foamy and give off steam, pour it over the chocolate and stir really well, until the chocolate melts. If you find it’s not melting completely, pop it in the microwave for thirty seconds and stir again.
2 – Allow the mixture to cool to room temperature, then place in the fridge for an hour or two, until the mixture has reached a good mouldable consistency.
3 – Prepare a plate with a layer of sprinkled Sugar and Crumbs Coconut Lime Icing Sugar. With clean hands, shape the truffle mixture into balls about the size of a cherry (you won’t want them any larger as they are quite rich), roll in the icing sugar, and place each one in a foil bonbon case.
4 – You can keep these truffles for three or four days in the fridge, or you could freeze them for up to a month – allow them to defrost gently in the fridge, and then roll in a little more icing sugar.