White Chocolate Coconut Truffles Recipes
WHITE CHOCOLATE COCONUT TRUFFLES
Chewy toasted coconut plays off the creamy, coconut-scented white chocolate ganache filling. Like tiny snowballs, they add a pretty contrast to a plate of dark chocolate truffles.
Provided by Kimmie Kooks
Categories Candy
Time 2h
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- In large heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until half is melted. Remove from heat.
- Meanwhile, in saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours.
- Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.).
- Coating: Toast coconut on baking sheet in 375°F (190°C) oven, stirring twice, until light golden, 10 minutes. Let cool.
- In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Roll in coconut. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, 2 hours.
- In clean bowl, repeat with remaining chocolate, truffles and coconut. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.
- Tip: If all of the chocolate does not melt after hot cream mixture has been added, place bowl over saucepan of hot (not boiling) water and whisk until smooth.
Nutrition Facts : Calories 149.2, Fat 10.2, SaturatedFat 6.7, Cholesterol 11.7, Sodium 43.7, Carbohydrate 13.5, Fiber 0.2, Sugar 13.2, Protein 1.3
WHITE CHOCOLATE, MACADAMIA & COCONUT TRUFFLES
(10 mins Prep BUT 6 hours chilling time) I made little goody hampers for my Nan and Great Aunt for Christmas last year. I had some leftover, so i took them to our family christmas lunch and everyone loved them!
Provided by TastyTooshi
Categories Dessert
Time 10m
Yield 40 balls
Number Of Ingredients 4
Steps:
- Place the chocolate and cream in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool.
- Cover and place in the fridge for 6 hours or until the mixture is firm.
- Place the coconut on a plate. Press half a macadamia nut into a teaspoon of the truffle mixture and roll to form a ball. Roll the truffle in the coconut to coat. Repeat with the remaining nuts and truffle mixture. Cover and store in the fridge.
Nutrition Facts : Calories 73, Fat 4.8, SaturatedFat 3.2, Cholesterol 3.4, Sodium 18.2, Carbohydrate 7.2, Fiber 0.1, Sugar 7, Protein 0.7
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