- 330 g white chocolate
- 100 g soft butter
- 100 g powdered sugar
- 12 g vanilla sugar
- 160 g grated coconut
- 20 ml of orange juice
- 10 ml Amaretto (leaves without) hazelnuts whole
- grated coconut for rolling
Melt the white chocolate in small pieces in a water bath or microwave.
Put the butter with the icing sugar and the vanilla sugar in a bowl and stir until frothy.
Add the white chocolate, the orange juice, the amaretto and the grated coconut and mix all the ingredients. Put the cream in the refrigerator for 1 hour.
Use a teaspoon to remove small amounts of the cream, press a nut into the cream and shape into a ball.
Roll the ball one after the other in the coconut.
Store refrigerated, then keep them longer … about 2 to 3 weeks.
Photo: Sabine Kurasch