Place the cream, Coconut Extract Paste and chocolate in a heat proof bowl. Bring a small saucepan of water to a simmer and place the bowl on top. The bowl should rest on the sides of saucepan and the bottom of bowl should not touch the water.
Stir until the chocolate melts and the mixture is smooth. Remove from the heat and leave to cool slightly, then place in the refrigerator until firm.
Line a tray with parchment paper. Scoop out teaspoon sized mounds of chocolate and place onto parchment paper. Freeze for 30 minutes or until firm.
When firm, use your hands to roll mixture into balls, and then roll in coconut. Store in fridge until ready to serve.
Preparation: 15 mins + Chilling Time
2 fl oz | 1/4 cup (60ml) cream
1/4 tsp Taylor and Colledge Coconut Extract Paste
12.6 oz (360g) white chocolate
desiccated coconut, to coat