Kiwi and White Chocolate Truffles

Ingredients

Kiwi

2 ripe, diced

White chocolate

8 ounces, chopped

Heavy cream

1/2 cup

Unsalted butter

2 tablespoons

Powdered sugar

1/4 cup, sifted

Vanilla extract

1 teaspoon

Desiccated coconut

1 cup, for rolling

Instructions

1. Begin by placing the diced kiwi in a blender or food processor. Blend until you achieve a smooth puree.
2. In a heatproof bowl, combine the chopped white chocolate, heavy cream, and unsalted butter.
3. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. This creates a gentle heat to melt the chocolate.
4. Stir the mixture continuously until the chocolate and butter are completely melted and the mixture is smooth.
5. Remove the bowl from heat and stir in the vanilla extract and sifted powdered sugar until fully combined.
6. Gently fold in the kiwi puree into the white chocolate mixture, ensuring an even distribution of flavors.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
8. Once firm, use a spoon or melon baller to scoop out small portions of the mixture and roll them into balls.
9. Roll each truffle in the desiccated coconut until fully coated. This adds a lovely texture and coconut flavor.
10. Arrange the truffles on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes to set.
11. Serve the kiwi and white chocolate truffles chilled, and savor the delightful combination of flavors!