About
The luxurious version of Hostess Sno Balls snack of my childhood.
These are creamy, dreamy and satisfying. A quick tip: Because of the extra butter, they are a little sticky to work with.
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You Will Need
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Step 1Ingredients:
7 ounces white chocolate, chopped
2 teaspoons rose water
2/3 cup softened butter cut into pieces
1 egg yolk, beaten
1 tablespoon ground edible dried rosebuds
1/2 cup coconut flakes
Pink food coloring
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Step 2Directions:
Over a double boiler melt chocolate.
Stir in rosewater.Add butter a few chunks at a time stirring until creamy.
Slowly add yolk in stirring constantly.
Remove from heat and stir in rosebuds.
Pour into a container and refrigerate until solid.
Pour coconut flakes onto a flat dish and add a few dabs of food coloring.
Rub the coconut in between your hands to distribute the color.
Remove truffles from the fridge and using a teaspoon full at a time, form into a ball with your hands.
Roll in coconut and put on a plate.
When all the truffles have been rolled in coconut, put them back into the fridge until ready to serve.
Makes a baker's dozen truffles.
