- 200 g Lindt white chocolate
- 2 T brandy
- ¼ cup cream
- Coconut, flaked almonds or white chocolate sprinkles
- Icing sugar
Melt the Lindt white chocolate and mix with the brandy and cream to a silky, smooth consistency.
Refrigerate to set slightly, then scoop out spoonfuls and, using your hands, roll into bite-sized balls.
Roll in a generous amount of desiccated coconut, flaked almonds or white chocolate sprinkles.
Serve on bay leaves dusted with icing sugar.