How to make
Melt the white chocolate in a water bath at no more than 140°F (60°C). It should not be too liquid. Use special chocolate for melting.
Put the mascarpone in a bowl and mix until smooth with the melted chocolate and powdered sugar. Taste and add more powdered sugar if necessary - the candies should be sweet, but you can still decide to what extent. If you use regular white chocolate, keep in mind that in this case it is sweeter than the one that is made for melting.
When you have a smooth and homogeneous cream, put it in the refrigerator until it sets nicely and is easy to shape into candies.
Prepare a bowl of coconut shavings and separately roast peeled hazelnuts. The amount of hazelnuts depends on the size of the candies you are going to make.
Take a little of the hardened mixture of mascarpone and white chocolate. Form it into balls, flatten and place a hazelnut in the middle. Then close and roll into a ball again, then drop it into the bowl with the shavings to coat well with coconut.
Proceed this way until you run out of products.
Place each mascarpone and white chocolate candy in a paper candy liners and serve to your guests. You can also arrange in gift boxes for someone special.
Find out more about French Truffle candies and try our chocolate truffles.
