White Chocolate Truffles 1985

Always a favourite - Mrs I Canale, Arbroath. Take 8oz white milk chocolate, ¼ pint evaporated milk, ¼ teaspoon vanilla flavouring, 3oz desiccated coconut, 2 tablespoonfuls of rum. Place the chocolate in pan with the milk and vanilla flavouring. Melt over a slow heat, stirring frequently. Remove from the heat and stir in 2oz coconut, add the rum and mix thoroughly. Leave to cool. Roll into 30 balls, coat with the remainder coconut. Chill.