Makes about 20 truffles

Ingredients

2 tablespoons heavy cream
7 ounces good white chocolate, chopped
1/2 teaspoon vanilla extract
1/4 cup chopped, toasted hazelnuts
1/4 cup sesame seeds
1/4 cup dried coconut

Directions

In a medium saucepan or bottom of a double boiler, bring 2 cups of water to a simmer. Place the cream in a heat-proof bowl or the top portion of a double-boiler. Set the bowl atop the pan of simmering water.

Heat the cream until warm, stirring frequenty. Do not boil. Using a whisk, stir the chocolate into the warm cream until completely melted. Mix in vanilla. Cover and chill until set.

Scoop out little balls with 2 teaspoons or a small mellon baller. Place on a baking sheet lined with parchment paper. Chill for about 15 minutes, or until firm enough to handle.

Place the nuts, coconut and sesame seeds in three separate, shallow dishes. Roll a third of the truffles in each topping. Chill until ready to serve.

To serve, stack truffles on a cake stand and top with a festive printable party circle attached to a toothpick.