Rose Butter Coconut Truffles

These are the luxurious version of Hostess Sno Balls snack of my childhood.  Seduced by buying them for their color, I had a fatal attraction to hot pink. Sadly, that second bite was never taken as they were a major disappointment in the taste department. But they were so pretty, I would try again months later, once again under their fluffy pink spell.

I still buy things by color. Is that wrong?

My own version uses white chocolate instead of dark. These are creamy, dreamy and satisfying.

A quick tip: Because of the extra butter, they are a little sticky to work with.

It helps to run your hands under cold water before forming them.

Rose Butter Coconut Truffles
(Based on Duftrosentrüffel mit Kokosraspel from Dolci, 
Verlag Zabert Sandmann GmbH, München 2010)

Ingredients:

• 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

• 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.