2 x 220g pkts good-quality white chocolate, coarsely chopped
80ml (1/3 cup) thickened cream
20g (1/4 cup) desiccated coconut
2 tablespoons Malibu coconut liqueur
375g pkt white chocolate melts
Chelsea Icing Sugar, to decorate

Step 1: Place the chopped chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth. Stir in desiccated coconut and Malibu. Place in the fridge for 4 hours to chill.

Step 2: Line a tray with non-stick baking paper. Roll 2 teaspoonfuls of chocolate mixture into a ball. Place on the prepared tray. Repeat with remaining chocolate mixture. Place in the fridge for 1 hour or until firm.

Step 3: Meanwhile, place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and is smooth.

Step 4: Line a tray with non-stick baking paper. Divide the truffles into 4 batches. Remove 1 batch from the fridge. Use a fork or truffle dipper to dip truffles, 1 at a time, in the melted chocolate to coat. Gently tap the fork or dipper on the edge of the bowl to allow excess chocolate to drip off. Carefully place on the prepared tray and sprinkle a little Chelsea Icing Sugar over the top. Repeat, in 3 more batches, with the remaining truffles, melted chocolate and Chelsea Icing Sugar.  Set aside for 10 minutes to set.