Egg Liqueur Coconut Truffles

Coarsely chop the white chocolate and melt it in a water bath over low heat.

Place the soft butter in a bowl. Add the melted chocolate, vanilla sugar and egg liqueur and beat with a hand mixer until smooth.

Chill the truffle mixture for about 30 minutes.

Briefly whip the chilled mixture until it is slightly airier and more workable.

Place the coconut flakes on a flat plate.

Using two teaspoons, scoop out hazelnut-sized portions, shape them into small truffles and roll them all over in the coconut flakes.

Store the truffles chilled and eat them as soon as possible.