White Chocolate Filled with Strawberry Jam and Coconut

Ingredients

• 100 g white chocolate
• 50 g shredded coconut
• soft strawberry jam (for desserts, not firm)
• red food coloring
• silicone molds
• To make Namoura with ashta and coconut from Rana, here is the link: Namoura with Ashta and Coconut
• For more date desserts, see: Date and Cinnamon Cake
• Date and Semolina Dessert

Method

1. Melt the white chocolate in a double boiler over low heat.
2. Mix the shredded coconut with the jam until you have a moldable dough, adding a little red food coloring to reach the color you want.
3. Pour the white chocolate into the silicone molds until they are half full.
4. Form balls from the jam-and-coconut mixture to match the size of the molds.
5. Place the jam-and-coconut balls on the white chocolate, then pour a second layer of chocolate over them until the mold is full.
6. Refrigerate the filled chocolates overnight.
7. The next day, remove the chocolates from the molds, wrap them in decorative paper if you like, and arrange on a serving plate.