Truffles with coconut and white chocolate

Finely chop the wafers with a knife, collect them in a bowl and crumble them further with your hands.
Add the white vanilla cream, I usually find it in the supermarket in a two-tone jar along with the hazelnut cream and use only the white part.

Knead until you get a homogeneous mixture, then add the coconut flour and amalgamate.
After cleaning your hand, grease them slightly with a little oil and take a piece of the mixture as big as a walnut.
Place each piece on the palm of your hand, press lightly and place a hazelnut in the center, then close and form a ball.
Do so for the whole mixture and store in the fridge for thirty minutes.
Melt the chocolate paying attention to the temperature, otherwise it will be ruined
and you will not be able to have very shiny truffles because the chocolate would become soft and sticky.
You can melt the chocolate in the microwave by setting the medium-high temperature and proceeding for series of thirty seconds, stirring from time to time, always being careful that the chocolate does not warm up too much.
Take back the truffles and dip one at a time in the chocolate.
Shake them a bit and place them on a silicone mat or on baking paper.
Sprinkle with grated coconut, let it roll and serve.
Store the truffles at room temperature (if it is not too hot) and consume within a couple of weeks.

Would you like to take a look at my Italian recipes website? That’s it: Il caldo sapore del sud.
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