Snowball truffles with coconut flakes

Ingredients:

• 1/3 cup plus an additional 2 tablespoons of heavy cream
• 1/4 cup butter
• 1 teaspoon almond extract
• 340 g white chocolate, broken
• 1/2 cup icing sugar, sifted
• 1 cup coconut flakes

Preparation:

1. Add the cream, butter, almond extract, and 230g of white chocolate to a bowl. Microwave on medium power for 30-second intervals, stirring between each one to prevent burning. Repeat until the chocolate is smooth and melted. Gently stir in the sifted powdered sugar. Cover the bowl and refrigerate for about 1.5 hours.
2. Place a wire rack on one baking sheet and cut a sheet of parchment paper to fit the other. Melt the remaining chocolate in the microwave. Remove the cooled and semi-hardened truffle mixture, scoop out about 30 grams with a tablespoon, and shape into a ball. Place it on the wire rack. Continue until all the truffle mixture is used up. You should have about 16 truffles.
3. Using a pastry brush, coat the truffle with melted chocolate and place it on a parchment-lined baking sheet. Use one hand only for sprinkling coconut. Decorate the candy with white shavings before moving on to the next truffle. Continue alternating between painting and sprinkling until done. Refrigerate for 1 hour.