Method

For the filling:
chop white chocolate into small flakes. Boil the cream. Mix the boiled cream with the white chocolate.
Mix well, until the white chocolate has melted. Add in the coconut essence and the coconut rum, mix well. Keep the filling at room temperature.

For moulding:
Melt the white and dark chocolate separately
Brush the silicone moulds with dark chocolate. Put the moulds in the fridge for 8 - 10 minutes until the dark chocolate is set.
Take the moulds out from the fridge and fill the silicone moulds with a thin layer of white chocolate. Put back the moulds in the fridge for 5 - 8 minutes.
Remove the moulds from the fridge and fill up the chocolate moulds with the coconut chocolate filling. Put back the moulds in the fridge for another 5 - 8 minutes.
When the filling is set seal the bottom of the chocolate moulds with a thin layer of white chocolate. Let the Truffles cool at room temperature then release them from the moulds when chocolate is set