WHITE CHOCOLATE, COCONUT AND LIME BALLS (Boules de chocolat blanc, coco et citron vert)

Hou la la. I am sure that you know the French Master, the best in the world in Patisserie (French pastries) no less  : I name the famous Pierre Hermé. Those little tasty balls are its creation and it definitely enters in my Gourmet Advent Calendar label! Mind you, as white chocolate is a little bit delicate to melt, I really advise you to take Valrhona chocolate (no, I do not have any sponsor with them and with absolutely no one either to be honest!). You have to really go gently under a low heat and with a Bain-Marie if you can. Micro waves is fine as well, but when you are not familiar with white chocolate, the first method I proposed you will work best…

Wine pairing : Vouvray (Sparkling white) from the Loire Valley.

WHITE CHOCOLATE, COCONUT AND LIME BALLS
A quick glance in your kitchen…

In your fridge
Lime
Crème fraîche

In your cupboard
White chocolate
Desiccated coconut

WHITE CHOCOLATE, COCONUT AND LIME BALLS
Around 15 little balls  

150 g 5,2 oz white chocolate (Blanc Ivoire from Valrhona for me)

1 little lime zest 

5 cl 1,6 oz crème fraîche

30 g 1,5 oz of desiccated coconut 

In a little saucepan over a Bain-Marie, gently heat the chocolate with the crème.

Add the lime zest and combine well.

Set aside the mixture in the fridge to set for 1 hour.

Put the desiccated coconut in a plate.

Form little balls in your hand with the mixture and coat them with the coconut. 

Voilà !

Boules de chocolat blanc, coco et citron vert

Pour 15 boules environ

150 g de chocolat blanc

Le zeste d’1 petit citron vert

5 cl de crème fraiche

30 g de noix de coco râpée

Dans une casserole, faites gentiment chauffer sur feu doux la crème avec le chocolat.

Ajoutez le zeste et mélangez bien le tout.

Faites refroidir cette préparation au réfrigérateur pendant 1 heure environ.

Déposez la noix de coco dans une assiette.

Formez des boules de chocolat entre vos mains avec la préparation et roulez-les dans la noix de coco.