Divine Chocolate Coated Coconut Truffles Recipes

COCONUT CHOCOLATE TRUFFLES

Steps:

• Place the thick coconut cream and chocolate chips in a microwave-safe bowl. Alternatively, you can also use a double boiler
• Melt in the microwave for a minute or more until all the chocolate completely melted.
• Once melted, add desiccated coconut and stir well. Add butter, vanilla and coconut extract
• Cover the bowl with plastic wrap. Chill in the fridge until set 6 to 8 hours (preferably overnight)
• Prepare the coating desiccated coconut in a plate or bowl to roll the truffles. You can also use cocoa powder, sprinkles, sanding sugar, etc.
• Using a melon scoop or two spoons, take about 2 tablespoons amount in your hands. Gently but quickly roll the mixture into a ball. Roll it in the desiccated coconut.
• Transfer to a clean plate and continue with the rest until you've used up all the chocolate mixture
• Chill the truffles again until firm. These will keep for up to 10 days in the fridge

DIVINE CHOCOLATE COATED COCONUT TRUFFLES

Steps:

• Pour bag of sweetened coconut into food processor. Pulse until turn into fine crumbs.
• Add soften butter. Pulse until combined.
• Add sweetened condensed milk and almond or vanilla extract. Pulse until sticky dough is formed.
• Slowly add powdered sugar until dough forms a ball.
• Chill dough until it is easy to roll (about 1 hour in freezer).
• Use melon baller or small cookie scoop to form dough into balls return to freezer and freeze balls overnight.
• Melt chocolate almond bark. Dip truffles. Place on wax paper to cool.
• NOTE: these will keep in the freezer for six months and are wonderful gifts for the holidays or special occasions.

COCONUT CHOCOLATE TRUFFLES

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.

DIVINE CHOCOLATE TRUFFLES

Steps:

• Crush the digestive biscuits into crumbs (Putting it into a small plastic bag and hitting it with a rolling pin works best).
• Break the chocolate into small pieces and put into a microwaveable bowl.
• Put the bowl into a saucepan about halfway full of water depending how big the bowl is (The bowl and water shouldn't touch each other) and heat until melted.
• Mix in the butter and crushed biscuits.
• Leave mixture in the fridge for 10 minutes.
• Take a teaspoonful of the mixture and roll it into a ball shape with your hands.
• To make it look more truffley roll it in cocoa powder or chocolate sprinkles.
• Enjoy!

COCONUT TRUFFLES

Steps:

• In a Dutch oven, heat butter over medium heat until golden brown, about 7 minutes. Remove from the heat; stir in confectioners' sugar, cream and coconut. Divide mixture among four bowls; stir a different flavor extract into each bowl. Cover and refrigerate for 45 minutes or until easy to handle., Shape chilled mixtures into 1-in. balls; place on four separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., Dip the almond-flavored balls in milk chocolate coating; sprinkle with ground almonds. Place on waxed paper to harden., Dip remaining balls in milk chocolate coating; place on waxed paper to harden. Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles.