Servings: Make 64
Ingredients:
Preparation:
In a double boiler, melt the white chocolate chips with the heavy cream, stirring constantly. Stir in the almonds and the rum. Pour the mixture into a square baking pan and chill for an hour or until firm. Cut into squares and roll each square into a ball. Roll each ball into the coconut. Chill until ready to serve.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…