White Truffles

For the white truffles, bring whipped cream to a boil and stir in white chocolate. Let cool for 1 hour and add the kirsch.

Stir the mixture until fluffy, fill into a piping bag with a large nozzle and pipe truffles onto baking paper.

Leave to cool in the refrigerator for 2 hours.

Form truffles into balls and roll in coconut flakes.

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