MAKES 30 balls
TOTAL TIME: 45 minutes
Either white bar chocolate or 1⅓ cups white chocolate chips can be used here; however, we found white bar chocolate to melt more consistently.
|
2 |
tablespoons slivered almonds, toasted |
|
1⅓ |
cups (4 ounces) sweetened shredded coconut, toasted |
|
8 |
ounces white chocolate, chopped |
|
¼ |
cup heavy cream |
|
1 |
tablespoon bourbon or dark rum |
1. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to one another, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
2. Process almonds in food processor to fine crumbs, about 15 seconds; transfer to bowl. Process coconut in now-empty food processor to fine crumbs, about 15 seconds; transfer to shallow dish.
3. Microwave white chocolate and heavy cream together in large covered bowl, stirring occasionally, until melted and smooth, about 2 minutes. Stir in processed almonds and bourbon. Scrape mixture into prepared dish and press firmly into even layer with greased spatula. Freeze, uncovered, until firm, about 15 minutes.
4. Use foil sling to transfer chilled mixture to cutting board. Cut mixture into thirty 1-inch squares, then roll into balls. Roll balls in processed coconut to coat, then transfer to platter. Freeze, uncovered, until firm, about 10 minutes. Serve, or transfer to refrigerator until serving time.