Coconut Truffles Food

COCONUT TRUFFLES

Steps:

• Line a baking sheet with waxed paper.
• Mix sugar, sweetened condensed milk, and butter together in a bowl. Stir walnuts and coconut into dough. Cover bowl with plastic wrap and freeze until dough is firm, at least 1 hour.
• Form dough into 1-inch balls, place on prepared baking sheet, and freeze until firm, at least 30 minutes.
• Melt chocolate chips in a double boiler or in a bowl set over a pan of simmering water, stirring frequently until smooth.
• Dip balls into melted chocolate to coat; cool on prepared baking sheet until chocolate has hardened.

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.

CHOCOLATE COCONUT TRUFFLES

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.

DELICIOUS CHOCOLATE AND COCONUT TRUFFLES

Steps:

• Grind the hazelnuts in a blender or food processor. Add the rest of the ingredients and process until you have a homogeneous mixture. If the mixture feels too soft, put it in the fridge for 10-15 minutes.
• Shape balls out of the mixture and roll them into desiccated coconut.
• Keep the truffles in the fridge. They'll need a few hours to harden up.

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.

CHOCOLATE COCONUT TRUFFLES

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

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.

CHOCOLATE COCONUT TRUFFLES

Steps:

• Line a baking sheet with parchment. Beat butter, coconut cream, vanilla, and salt with an electric mixer at medium speed until creamy and smooth, 1 to 2 minutes. Reduce mixer speed to low and gradually beat in sugar until just combined. Beat in shredded sweetened coconut just until combined. Cover and chill, at least 1 hour and up to overnight.
• Roll mixture into 43 (1-inch) balls and place on prepared baking sheet. Wrap in plastic wrap and freeze 30 minutes.
• Melt chocolate and coconut oil in a bowl in microwave 30 seconds; stir. Continue to microwave and stir in 10 second intervals until melted and smooth. Place one chilled coconut ball on the tines of a fork and dip into melted chocolate, tapping off excess; return to baking sheet. Repeat with remaining coconut balls. Sprinkle tops lightly with coconut. Chill until set, 10 to 15 minutes. Store truffles, refrigerated, in airtight containers up to 1 week.

COCONUT BAUBLE TRUFFLES

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.

COCONUT CREAM TRUFFLES

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 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

COCONUT TRUFFLES

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.

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.

COCONUT TRUFFLES

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.