500g block of white chocolate
1 cup whipped cream
1 tablespoon pear liquor
1/2 cup desiccated coconut
Melt the white chocolate in a non stick saucepan.
Once fully melted lower heat to about medium, making sure that you are string consistently.
Add in the cream one tablespoon at a time until finished, string in well after each addition.
Take off of heat and stir in the pear liquor.
Leave in the fridge for a few hours (I usually leave it over night)
Once it has set in the fridge, take about 1 tablespoon of the mixture and shape into balls. Roll the truffles in some desiccated coconut.