Mounds Bar Truffles Recipes

Steps:

• In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)

Steps:

• In a medium bowl, combine the shredded coconut, coconut oil, honey, water, vanilla and salt, and mix well. Allow the mixture to rest for 5-10 minutes, so that the dried coconut will absorb some of the moisture. Using a tablespoon or cookie scoop, drop the coconut mixture onto a plate lined with parchment paper, creating bite-sized mounds. (The mounds will be fragile at this point, but will firm up soon!) Place the plate in the freezer for 15-20 minutes, to allow the coconut mounds to firm up. They should become pretty solid, thanks to the coconut oil! While the coconut filling is setting in the freezer, this is the perfect time to start melting the dark chocolate. Since I don't own a microwave, I use the oven to melt my dark chocolate chips-> placing them in a 400-degree oven for 5 minutes does the trick! Note: Alternatively, you could skip the chocolate chips and make your own raw chocolate coating instead. (This recipe would work great!) The only problem with raw chocolate is that it doesn't last long at room temperature, so store-bought dark chocolate works better for serving to company or at a party. Using a spoon, coat each coconut mound with a dollop of melted chocolate, spreading the coating around evenly to cover every last inch! If you'd like to coat the bottoms, as well, allow the first coating of chocolate to set in the freezer (about 10 minutes) then dip the bottoms in chocolate and freeze again on the parchment paper to set. Serve slightly chilled for best texture, and enjoy!

Steps:

• Mix together powdered sugar, coconut and condensed milk.
• Roll into small balls and refrigerate at least one hour.
• Melt chocolate in a double boiler and dip cooled coconut balls to coat.
• Place on parchment paper to let chocolate harden.