Rose Butter Coconut Truffles

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• 

  Step 1

  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

• 

  Step 2

  Directions:

  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.

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