Chocolate Coconut Truffles

In a dry pan, lightly toast the shredded coconut until golden and fragrant. Be careful not to burn it.

In a small saucepan, mix the whipping cream, honey, and vanilla essence. Bring the mixture almost to a boil, then remove from heat. Add the Malibu liqueur and pour everything over the 330 g of milk chocolate (pre-chopped) in a bowl. Let it sit for a minute, then mix until smooth (ideally with an immersion blender) to obtain a fine texture. Cover with plastic wrap directly on the surface of the cream and refrigerate for approximately 1.5 - 2 hours.

When the mixture is firm enough to be scooped with a spoon, form small balls between your palms and refrigerate them briefly to firm up.