Coconut Chocolate Truffles

Toast the shredded coconut in a dry pan.

In a saucepan, combine cream, honey, and vanilla extract and bring just below boiling point. Remove from heat, pour in the rum, and then pour over the milk chocolate in a bowl. Let stand for a minute, then blend until smooth (ideally with an immersion blender). Cover with plastic wrap so that it touches the surface and refrigerate for approximately 1.5 to 2 hours.

Once the mixture is firm enough to be scooped with a spoon and hold its shape (firmer than a cream), scoop about 1 teaspoon at a time with a teaspoon and form small mounds on a tray (that fits into your refrigerator). Refrigerate for a while to firm up.