COCONUT CREAM TRUFFLES
Steps:
- Place coconut in food processor and pulse repeatedly until coconut is fine and not stringy. Set aside.
- In a separate, large bowl, stir together condensed milk, melted butter, vanilla extract, and coconut extract (if using).
- Pour in coconut and stir well.
- Add powdered sugar, stir well.
- Place bowl in refrigerator and chill at least 15 minutes.
- Remove from refrigerator and roll into 1 1/2 Tablespoon-sized balls (if the filling is too sticky, return to fridge for an additional 10 minutes to chill).
- Place on wax-paper lined cookie sheet, repeating until all filling is rolled.
- Place cookie sheet in the freezer for 10 minutes.
- Prepare melting wafers according to instructions on package.
- Dip chilled coconut truffles into dark chocolate, return to wax paper lined cookie sheet and allow chocolate to harden before serving. If topping with sprinkles or toasted coconut, be sure to add before chocolate hardens.
- Keep uneaten truffles refrigerated in airtight container.
Nutrition Facts : Calories 194 kcal, Carbohydrate 19 g, Protein 2 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 64 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
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
THE CLASSIC TRUFFLE AND THE COCONUT TRUFFLE
Provided by Food Network
Categories dessert
Time 1h
Yield about 6 pounds truffles
Number Of Ingredients 12
Steps:
- For the classic truffle: Boil heavy cream and sugar. In a separate bowl add your finely chopped chocolate. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.
- The coconut truffle: Same procedure as above, but add toasted coconut to the mixture.
- For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our "Me a Chocolatier kit" small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.
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 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
Easy, storecupboard item chocolate truffles
Provided by kirkiechick
Time 20m
Yield Makes Truffles
Number Of Ingredients 4
Steps:
- Melt the butter gently in a pan, and when completely melted, remove from heat.
- Stir in the condensed milk until completely mixed, and stir in chocolate and coconut, again until completely mixed.
- Stir in the crushed biscuits, about a quarter at a time. This makes it easier. Also, keep an eye on the mixture. If it is too stiff, don't add all of the biscuits, if it's too loose, add a couple more. You should be able to roll it into balls.
- Roll into balls, makes around 24 bitesize balls but you can make them any size you like. Roll in the extra coconut and leave to set.
COCONUT CHOCOLATE TRUFFLES
I'm not very good at making cakes so whenever I needed to bring a plate of sweets to a morning or afternoon tea, I would make these. They are so easy to make. My daughter helps me rolled the coconut on the balls. Enjoy.
Provided by Chef floWer
Categories Candy
Time 30m
Yield 30 Balls
Number Of Ingredients 5
Steps:
- Crush the biscuits in a food processor until it is fine (like flour).
- Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
- Then slowly stir in the sweetened condensed milk into the mixture. (Don't pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
- You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
- Shape the mixture into one-inch balls.
- Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
- Roll the ball into the fine desiccated coconut.
- Store in refrigerator until your ready to use.
Nutrition Facts : Calories 89.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 3.9, Sodium 64.2, Carbohydrate 14.6, Fiber 0.7, Sugar 10.1, Protein 1.6
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.
More about "coconut truffles recipes"
COCONUT TRUFFLES - VERONIKA'S KITCHEN
From veronikaskitchen.com
5/5 (2)Calories 207 per servingCategory Dessert
- Using a 1 ½ tablespoon, scoop out the mixture and roll the balls. Place them on a baking sheet covered with parchment paper. Refrigerate for an hour.
CHOCOLATE COCONUT TRUFFLES - SWEETEST MENU
From sweetestmenu.com
5/5 (4)Total Time 1 hrCategory DessertCalories 207 per serving
- Line a large baking tray with baking or parchment paper. In a large mixing bowl, add coconut, sugar, condensed milk and vanilla and mix well.
- Scoop heaped teaspoons of the coconut mixture and roll into balls using your hands and place onto your prepared tray – its ok if they’re a bit sticky. If the mixture is too wet to roll, add a tablespoon or two more coconut. Once you have rolled all your coconut into balls, place into the fridge for at least 1 hour.
- Add chocolate to a heatproof bowl and heat in the microwave until melted and smooth. Dip the truffles, one at a time, into the melted chocolate, and use a fork to gently lift the truffles out and place on prepare tray.
- Sprinkle a little extra coconut on top of each truffle. Place truffles back in the fridge to set for at least 30 minutes.
COCONUT TRUFFLES - EASY DESSERT RECIPES
From easydessertrecipes.com
5/5 (1)Total Time 1 hr 5 minsCategory Dessert, TrufflesCalories 252 per serving
WHITE CHOCOLATE TRUFFLES (W/ COCONUT) - PRETTY. SIMPLE.
From prettysimplesweet.com
COCONUT TRUFFLES RECIPE - SHUGARY SWEETS
From shugarysweets.com
EASY COCONUT TRUFFLES WITH ONLY 3 INGREDIENTS! - PETIT APRON
From petitapron.com
Cuisine InternationalTotal Time 2 hrs 30 minsCategory Dessert
23 IRRESISTIBLE CHOCOLATE RECIPES YOU NEED TO TRY | BEST HEALTH
From besthealthmag.ca
COCONUT SHORTBREAD TRUFFLES - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
COCONUT TRUFFLES RECIPE - SAVOR THE FLAVOUR
From savortheflavour.com
BEST CHOCOLATE COCONUT TRUFFLES RECIPE - COUNTRY LIVING
From countryliving.com
CACAO TRUFFLES RECIPE | NAVITAS ORGANICS
From navitasorganics.com
HOMEMADE CHOCOLATE TRUFFLES {DARK CHOCOLATE RECIPE}
From feelgoodfoodie.net
COCONUT CHOCOLATE TRUFFLES | THAI KITCHEN
From mccormick.com
RED VELVET CAKE TRUFFLES RECIPE - TODAY.COM
From today.com
COCONUT TRUFFLES RECIPE - CLEVERLY SIMPLE
From cleverlysimple.com
HOMEMADE CHOCOLATE TRUFFLES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VEGAN CHOCOLATE COCONUT TRUFFLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love