Milky Bar White Chocolate Truffles

In a heatproof bowl, combine the Milky bar white chocolate, full-fat coconut milk, and vanilla extract.

Place the bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Stir until the chocolate is melted and the mixture is smooth.

Remove the bowl from the heat and let the mixture cool for 5 minutes.

Cover the bowl and refrigerate for 1 hour or until the mixture is firm enough to handle.

Using a spoon or a small cookie scoop, portion out small amounts of the chilled mixture and roll them into truffle-sized balls.

Roll each truffle in unsweetened shredded coconut or crushed nuts until coated. Place the coated truffles on a baking sheet lined with parchment paper.

Once all the truffles are formed, refrigerate for an additional 30 minutes to set.