Lemon, coconut & white chocolate truffles

Listening to Classis FM, sipping a cup of tea, I was busy, rolling white chocolate truffles in a heap of shredded coconut. Now that is a very pleasant activity. Christmas is still a few weeks ahead, but I have been testing some festive recipes and sampling seasonal food. My family and friends are as always my willing guinea pigs.
The recipe for :Lemon, coconut & white chocolate truffles was sent to me by Rachel' Organic, and I reproduce it on my blog with a kind permission from them.

Chocolate mass chilled overnight

Ingredients
230g white chocolate
190ml double cream
180g Rachel’s Greek Style Lemon Yogurt
30g unsalted butter
200g desiccated coconut and 1tbsp for the truffle mixture
10g freeze dried raspberries (or strawberries)
2 drops of lemon oil or flavouring

Makes: 24 -30 truffles
Preparation & Cooking Time: 20 minutes plus overnight chilling
Method:
1.Melt the chocolate in an ovenproof bowl over a pan of simmering water on a low heat. When melted, remove from the heat and leave it to cool slightly.
2.Quickly add the cream, yogurt and melted butter, and beat with a spatula or wooden spoon until smooth.
3.Stir in 1 tablespoon of desiccated coconut, the dried raspberry pieces, add a couple of drops of lemon oil for extra flavour and mix well.
4.Cover the bowl with clingfilm and place in the fridge to set and chill overnight.
5.When ready to roll your truffles remove the bowl from the fridge. Take a heaped teaspoon of the mixture and roll into a ball between your palms.
6.Roll each truffle in the desiccated coconut and place in a petit four case, then place on a tray or plate and chill again.
7.Serve at room temperature.
TIP: Truffles will keep in the fridge in an airtight container for 1 week.

I couldn't find any freeze dried raspberries, and used freeze dried strawberries instead. Otherwise I have followed the recipe as it is given above.
I found the mini-muffin paper cases in Lakeland.
Rachel’s Greek Style Lemon Yogurt is a delicious yogurt, and it was an inspired idea to add it to the truffles.

We loved the taste of these truffles. The combination of white chocolate, lemon yogurt and coconut works very well. If I may suggest a minor improvement it would be to increase the amount of white chocolate to 3 bars (300g), or reduce the amount of yogurt. Even after staying in the fridge overnight, the chocolate mass was too soft. The resulting truffles are more of a mousse type than a truffle. They are very very delicate.

They look elegant, and if you put them in a pretty box, will make a lovely Christmas gift for someone who loves white chocolate.

Disclosure: I received several vouchers for free tubs of Rachel's Organic yogurt, for the purposes of testing the recipe. All opinions are mine.