COCONUT TRUFFLES
All you need are chocolate chips, condensed milk, coconut extract and shredded coconut to make these tasty, no-bake holiday treats.
Provided by By Deborah Harroun
Categories Dessert
Time 1h40m
Yield 32
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat chocolate chips and condensed milk over low heat just until condensed milk starts to bubble at edges, about 7 minutes. Remove from heat, and stir until mixture is smooth. Stir in coconut extract. Pour into bowl. Cover and refrigerate about 1 hour or until set.
- Place coconut in small bowl. Shape 1 tablespoon chilled truffle mixture into a ball. Immediately roll in coconut to coat, then transfer to a plate or cookie sheet. Continue with remaining mixture, washing hands if chocolate starts to stick to hands.
- If desired, place in paper candy cups. Cover and refrigerate; serve at room temperature.
Nutrition Facts : ServingSize 1 Serving
COCONUT BAUBLE TRUFFLES
Make these colourful truffles from leftover Madeira cake, dried apricots and desiccated coconut - perfect as an edible gift to make with kids
Provided by Sarah Cook
Categories Treat
Time 45m
Yield Makes about 20
Number Of Ingredients 6
Steps:
- In a big mixing bowl, crumble the cake with your fingers - try to get the bits as small as possible.
- Tip in the apricots and coconut. Using your hands again, mix together with the cake crumbs. Use a wooden spoon to stir in the condensed milk. After you've mixed it in a bit, use your fingers to pull off any bits stuck to the spoon. Squidge everything together with your hands until it is well mixed and all the cake crumbs are sticky. Rub your hands together over the bowl so any bits that are stuck drop off.
- Line some trays that fit in your fridge with baking parchment. Roll the sticky cake mixture into small balls (about the size of a conker or gobstopper) between your hands. Line them up on the trays, then put them in the fridge while you get the decorations ready.
- Decide on how many different food colourings you are going to use, then split the coconut into the same number of piles. Put each pile of coconut into a plastic sandwich bag, add a few drops of food colouring to each, and tie a knot in the top. Shake the bags and scrunch between your fingers until all the coconut is coloured - if it's not bright enough, open the bag and add a few more drops of colouring.
- Open all the bags of coloured coconut and take the truffles from the fridge. Put 1 tbsp of water in a small bowl and lightly coat each truffle in it so the coconut can stick to the outside of each bauble.
- One by one, drop each truffle into one of your bags. Shake it and roll it around until the outside is covered in coconut. Carefully put each truffle back onto the trays and chill for at least another 2 hrs until they are really cold and firm.
- If you like, put some of the truffles in gift bags or boxes and tie with ribbons to give as presents. Will keep in the fridge for up to 1 week.
Nutrition Facts : Calories 154 calories, Fat 10 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
COCONUT TRUFFLES
This recipe is sponsored by Seagram's Escapes®️. Nothing says "Be Mine" better than these adorable coconut truffles - they're delectable (and easy!) bite-size Valentine's confections that are perfect for sharing. Pair the truffles with frosty bottles from Seagram's Escapes Variety Pack for the ultimate after-dinner treat.
Provided by Food Network
Time 45m
Yield 16 truffles
Number Of Ingredients 7
Steps:
- Line a baking sheet with wax paper or parchment.
- Sift the confectioners' sugar into a large bowl. Add the sweetened coconut, almonds and condensed milk. Stir to combine.
- Remove a heaping tablespoon of the coconut mixture and use the palms of your hands to roll it into a ball about 1 1/4 inches in diameter and place on the prepared baking sheet. Repeat with remaining coconut mixture. Refrigerate the truffles until firm, about 15 minutes.
- Meanwhile, add the white chocolate chips to a microwave-safe bowl and heat in the microwave on 50 percent power in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the shortening to combine.
- Add the unsweetened coconut to a small bowl. Dip a truffle into the melted chocolate to coat completely, then use 2 forks to lift it out, allowing the excess chocolate to drip off. Place the truffle in the unsweetened coconut and roll to coat, then return to the baking sheet and allow the chocolate to set, about 20 minutes. Repeat to coat the remaining truffles.
- Enjoy immediately or store the truffles in an airtight container at room temperature for up to 4 days.
CHOCOLATE COCONUT TRUFFLES
Provided by Food Network
Yield 70 to 75 truffles
Number Of Ingredients 5
Steps:
- Melt 1 pound of chocolate, slowly stirring, in a double boiler. Warm the cream in a large saucepan but do not scorch. Remove the chocolate from the heat, cool slightly, then combine with the heavy cream. Stir the butter into the chocolate cream mixture and refrigerate until firm but still pliable, about 20 minutes. Transfer the chocolate to a pastry bag fitted with a large straight tip and pipe into teaspoonsize mounds onto a waxed paper covered cookie sheet, or use a spoon to dole out teaspoonsize mounds. Refrigerate the entire pan until the chocolate is hard to the touch.
- When the chocolate is sufficiently firm (this can be done a day or 2 ahead) remove the chocolate from the refrigerator and, working quickly to prevent melting, roll the chocolate mounds into balls, then chill the balls again until firm.
- In a food processor fitted with a metal blade, pulse the coconut briefly to make it a little finer so that it will adhere better to the truffles. When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them.
- Melt the remaining chocolate in the double boiler. Remove the double boiler from the heat and using a wire dipping spoon, or a regular teaspoon and your hands in latex gloves, dip each coconut covered truffle briefly into the melted chocolate. Place on a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped on the cookie sheet and return it to the dipping pot for more dipping. The truffles will keep for several weeks if refrigerated in a covered container.
COCONUT CREAM TRUFFLES
I ripped this out of a magazine I was finished with while traveling abroad... they looked so tempting.I'm not a big fan of white chocolate or coconut flavour but made them for a party and thought hubby would love them... well, shock ! they were the surprise hit of the party & I really like these too :) They made it into my family handwritten recipe book. It's easy to make and can be made in advance, both major points for making it onto my menu's. Recipe calls for Coconut essence and I can't get it here in The Netherlands ... it probably makes the taste a little less intense. You choose .. if you are a true fan of coconut throw it in, if you don't have it or like the taste as much, I wouldn't worry at all about not adding it. Enjoy ! Note: butter measurement 150g = 5 1/4 oz and chocolate measurement 375g = 13 1/4 oz.
Provided by kiwidutch
Categories Candy
Time 2h25m
Yield 50 chocolates
Number Of Ingredients 8
Steps:
- Gently melt butter and white chocolate in large bowl in microwave.
- For best results don't over melt, if just a few chocolate pieces appear solid, stir them in with what has already melted until it's all smooth.
- Add coconut milk, coconut essence (optional), desiccated coconut and icing sugar.
- Stir until well mixed.
- Recipe says chill so you can roll it into balls, freeze etc, but personally I spooned my mixture into two small plastic bags so that it formed slabs about 2cm thick, then threw it into the freezer for at least 2 hours.
- Remove slabs from freezer, peel away plastic bags and"dice" your mixture so that you have a plate full of little cubes.
- Microwave your dark or milk chocolate mixture until half of it is melted, stir until all is smooth (doing it like this meant that the mixture started to set quickly and evenly around the cubes and didn't just make puddles at their bases).
- Dip the cubes one by one into the darker chocolate mixture, turning over with a teaspoon until evenly coated.
- Place coated cubes onto a tray lined with foil.
- Leave at room temperature to set, and store in a cool place (not the fridge).
- Edited to add: making the filling into round balls does look more professional and less "home made" -- mind you, once your family and friends have tasted these they honestly won't care how they look, they'll be too busy diving back in for another one :).
- I loved the suggestion about the other flavours and played around with it -- some of my guests preferred 2T Tia Maria etc for a softer more mellow taste, other preferred theirs with 3T for a stronger taste.
- The mixtures with the Baileys/Tia Maria were softer and a little more sticky than the original, so *slightly* more messy rolling them, but your guests will love you for the 10 minutes extra work.
COCONUT TRUFFLES
With the addition of coconut oil and a topping of sweetened shredded coconut, our Classic Truffles are transformed into a tropical-flavored treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Spread shredded coconut ona rimmed baking sheet, and transfer tooven. Heat until coconut is dry but without any color, about 15 minutes, stirringoccasionally. Cool completely; chop veryfinely, and set aside in a small bowl.
- In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir in 4 teaspoons coconut oil.
- Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
- After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
- Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
- Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in bowl of reserved coconut. With yourclean hand, cover truffle with the coconut. Letsit in bowl 20 seconds.
- Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.
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