Coconut Chocolate Truffles with Malibu

Toast the shredded coconut in a dry pan without fat until golden brown. Set aside and let cool.

In a small saucepan, mix whipping cream, honey, and vanilla extract and heat until just before boiling point. Remove from heat, stir in the Malibu rum, and pour the hot mixture over the chopped milk chocolate in a bowl. Let stand for one minute, then stir until smooth (ideally with an immersion blender). 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 them on a surface. Let them firm up briefly in the refrigerator.