Ingredients

• 225 g white chocolate
• 25 ml heavy cream
• 50 g white chocolate
• 25 g grated coconut
• 20 g almonds (crushed and roasted)
• grated coconut

Instructions

1. Melt the white chocolate (225 grams) using a double boiler. Then transfer the melted white chocolate into a piping bag.

2. Heat the heavy cream almost to boiling point. Add the pieces of white chocolate (50 grams) and let it sit for 1 minute. Mix until smooth.

3. Add the grated coconut and mix well. Transfer this mixture into a piping bag.

4. Pipe a layer of the melted white chocolate into silicone molds and add the coconut mixture on top. Then pipe another layer of white chocolate on top and sprinkle with chopped almonds.

5. Place the silicone molds in the freezer for 45-60 minutes, or until the chocolate has completely hardened.

6. Remove the coconut bonbons from the silicone molds and garnish them with lines of white chocolate and grated coconut.