White Chocolate / Coconut Truffles

Chop the chocolate with a knife and place in a heat-proof bowl. Mix the cream with the vanilla in a saucepan and heat. Stir constantly with a whisk. Take off the stove just before cooking and pour over the chopped chocolate, toss something that covers the whole chocolate and then let it rest for 1 minute. Then stir well (if you want, you can add about 6 drops of orange flavor) until you get an even cream that is shiny and no longer lumps. Then put in the refrigerator for 10 minutes. Then remove and beat with a hand mixer for 7 minutes until the mixture becomes matt and a little lighter. It then thickens what is desired. Then put in the refrigerator for 1 hour. To set it and let it rest. Then take it out and place a parchment paper on a baking sheet that fits in the refrigerator. Take the ganache out of the refrigerator. Remove small heaps from the chocolate mass with a teaspoon and place on the baking sheet at small intervals. Repeat until all of the mixture is used up. Then 30 minutes in the refrigerator. Then take it out, cool and dry your hands under ice-cold running water, briefly roll the chocolate heaps into a ball in your hands and then roll them in the desiccated coconut, roll again briefly in your hands so that the pens stick. Repeat everything until all the balls are ready. Then another 30 minutes in the refrigerator with the balls and 1 night at not too warm room temperature to set and let dry. Enjoy the next day.