- 200 g white chocolate
- 50 g soft butter
- 2 packs vanilla sugar
- 80 ml eggnog
- 50 g shreded coconut
Chop the chocolate and melt it. Put the butter in a mixing bowl, add liquid chocolate, vanilla sugar and eggnog and use the mixer. Let it cool for 45 minutes. Cut the mixture into small pieces and shape small balls. Put the coconut on a soup plate and roll the truffles in it.
Keep cool and eat soon.
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