White Truffles

Coarsely chop the white chocolate and weigh out all ingredients.

Melt the chocolate, butter, cream and a pinch of salt together over low heat (or in a bain-marie) and stir until smooth.

Remove the mixture from the heat and let it cool to room temperature.

Once cooled, stir in the Cointreau.

Cover the chocolate mixture and chill in the refrigerator for about 2 hours to firm up.

Scoop marble-sized portions and quickly roll them into balls.

Roll the balls in coconut flakes or finely grated white chocolate, or coat them with white couverture as desired.

Store the white truffles in a closed container in the refrigerator.