White Chocolate Coconut Truffles Recipes

WHITE CHOCOLATE COCONUT TRUFFLES

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.

WHITE CHOCOLATE COCONUT CITRUS TRUFFLES

Steps:

• Combine coconut cream, white chocolate & citrus rinds in a microwave safe bowl.
• Microwave uncovered on medium heat for 1 minute, stir.
• Repeat process until chocolate has melted and mixture is smooth.
• Cover & refrigerate for 4 hours or overnight.
• Roll rounded teaspoons of mixture into balls, roll in coconut flakes & refrigerate until firm.

WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES

Steps:

• Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
• Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
• Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
• Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
• Repeat with remaining balls and chocolate mixture.
• Refrigerate for 15 minutes or until chocolate has set.

WHITE CHOCOLATE TRUFFLES

Steps:

• Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.
• Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.
• To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you're in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.