This recipe makes about 48 truffles which is a lot. Serve them at your tea and send the leftovers home with your guests. Change out the rum with vanilla or almond flavoring, about 2 teaspoons, if you prefer. And if you don't like cashews, use a different nut or leave them out completely.
1 pound white chocolate, finely chopped
¾ cup heavy whipping cream
3 tablespoons light rum
1 ½ cup shredded sweetened coconut
½ cup cashews, very finely chopped
Place 1 pound of the chocolate into a bowl. In a saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for a minute, then stir together until thoroughly blended. Mix in the rum and 1 cup of the coconut and blend well. Cover the truffle cream and let cool to room temperature. Then chill in the fridge until thick but not stiff (2 to 3 hours).
Line 2 baking sheets with parchment or waxed paper. Using a small ice cream scoop, form the truffles into 1-inch diameter balls. Combine remaining coconut and cashews in a small, shallow bowl. Roll the balls into this mixture to cover. Allow the truffles to set up at room temperature. When set, place them in paper candy cups. Tightly wrapped they can stay in the fridge up to a month.