White Chocolate And Pineapple Truffles

1. 1

   Combine heavy cream and chopped chocolate in a small saucepan. Stir over low heat until smooth. Stir in pineapple and rum. Transfer to a small bowl, cover and chill for 3 hours, or overnight.

2. 2

   Working with 1/4 of the chocolate mixture at a time (keeping remainder chilled), roll rounded teaspoons into balls. Arrange on a baking tray lined with parchment paper. Chill until firm.

3. 3

   Working quickly, rolls balls in melted chocolate then coconut. Return to tray and chill until firm.

* Per serving · 4 servings · Values may vary.

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