Or Raphaelo chocolates by Tiki
Ingredients for 28-30 bonbons:
200 ml milk cream (or coconut cream)
65 g of grated coconut
190 g sugar
100 g white chocolate
4-5 drops of rum and coconut flavorings
Combine the cream, coconut and sugar in a relatively small saucepan. Bring to the boil and reduce heat. Simmer until the mixture begins to detach from the sides of the pan and to form a ball around the spoon. In my case, this stage asked 35 minutes of cooking.
Off the heat, add the white chocolate (broken into pieces) and both flavors. Whisk well until chocolate is melted and well blended. Let cool, then refrigerate.
A few hours later or the next day, the mixture is already thick and firm. Using a teaspoon, take a little of it and shape a small ball with the size of a cherry. Coat with grated coconut and place in an airtight plastic box (wide and flat). Continue like this until you finish the mixture. Place the box in the refrigerator.
Serve the coconut bonbons after 10-20 minutes of rest outside the refrigerator.