Coconut Chocolate Truffles

Toast the coconut flakes in a dry pan without fat until golden brown and set aside.

In a small saucepan, mix cream, honey, and vanilla extract and heat until just before boiling point. Remove from heat, stir in the coconut liqueur, and pour the hot mixture over the milk chocolate in a bowl. Let stand for one minute, then stir (ideally with an immersion blender) until smooth. Cover the surface directly with cling film to prevent a skin from forming, and refrigerate for approx. 1.5 to 2 hours.

Once the mixture is firm enough to be scooped with a spoon, use a teaspoon to take small portions and place small mounds on a chilled surface. Let them firm up briefly in the refrigerator.