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
CHOCOLATE-COVERED STRAWBERRY TRUFFLES
Steps:
- For the chocolate coating: Heat the dark chocolate and butter in a double boiler until completely melted and smooth. Pour into a small ramekin.
- Press a skewer or toothpick into the top end of each strawberry. Dip one strawberry into the chocolate, swirling it around until coated. Gently shake off the excess. Place the skewer on the edge of a table and weigh down the end of the skewer with a heavy object. Allow the excess chocolate to drip off onto the floor (place some parchment paper on the floor to catch the drips!). Repeat with the remaining strawberries. They should take about 15 minutes to set at room temperature. If it is a hot day, set up a little drip station in the fridge and allow them to cool in there!
- For the decorations: Once the chocolate has set, put the strawberries on a wire cooling rack. Melt the milk chocolate and white chocolate in separate bowls in the microwave until smooth. Transfer the melted chocolate to 2 separate piping bags and allow it to cool for 5 minutes.
- Drizzle the melted chocolate over the strawberries to decorate. Spray a few with the gold luster dust spray to coat, if using. Place the strawberries in the fridge until the coating has set (about 5 minutes), then serve.
CRUNCHY COATED CHOCOLATE TRUFFLES
Steps:
- In a small saucepan, heat the light cream over medium-low heat until it comes to a simmer. Divide the chocolate chips equally into 2 bowls and evenly pour the hot cream between the 2 bowls. Stir until the chocolate is completely melted. Add cinnamon to 1 of the bowls of melted chocolate. Place a spoon or ice pop stick into the bowl with the cinnamon so that you can differentiate it when you scoop them out. Put the ganache into the refrigerator until it firms up, 1 1/2 to 2 hours.
- In the meantime, place the graham cracker boards in a food storage bag and crush with your hands to make crumbs. Put the crumbs and the toasted coconut on separate flat plates.
- Remove the ganache from the refrigerator. Using a small ice cream scoop or tablespoon, scoop out the ganache into the toppings. The cinnamon flavored chocolate goes into the graham cracker crumbs and the plain chocolate goes into the coconut. Roll them around to coat and form small balls. Work quickly to prevent the chocolate from melting. Transfer to a sheet pan and place in the refrigerator for 30 minutes to set. Place on a plate and serve.
DIVINE CHOCOLATE TRUFFLES
Make and share this Divine Chocolate Truffles recipe from Food.com.
Provided by jstar953
Categories Candy
Time 30m
Yield 16-20 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 95.7, Fat 8.6, SaturatedFat 5.2, Cholesterol 6.7, Sodium 72.4, Carbohydrate 6.6, Fiber 1.8, Sugar 0.1, Protein 1.9
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
Provided by Food Network
Yield 70 to 75 truffles
Number Of Ingredients 6
Steps:
- Melt the 1 pound of chocolate slowly in a double boiler. Cool slightly, then combine with the heavy cream. Stir in the butter and rum and refrigerate until firm but still pliable, about 20 minutes. Transfer to a pastry bag fitted with a large straight tip and pipe into teaspoon size mounds on a sheet of waxed paper, or, alternately, spoon out the teaspoon size mounds. Refrigerate until firm. Working quickly to prevent melting, roll the chocolate into balls, then chill again until firm. In a food processor fitted with a metal blade, pulse the toasted coconut briefly to make it a finer to help it 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 dipping chocolate in a double boiler over hot, not boiling water. Using a wire dipping spoon, or a regular teaspoon and your fingers, dip each truffle briefly into the melted chocolate. Remove to a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped to be returned to the dipping pot. The truffles will keep for several weeks if refrigerated in a covered container.
DIVINE CHOCOLATE COATED COCONUT TRUFFLES
Make and share this Divine Chocolate Coated Coconut Truffles recipe from Food.com.
Provided by lizzypoo222
Categories Candy
Time P1D
Yield 4 dozen, 20 serving(s)
Number Of Ingredients 6
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.
TOASTED COCONUT AND CARAMEL TRUFFLES
Make these Toasted Coconut & Caramel Truffles for your next party or big family dinner. Impress guests with delicious Toasted Coconut & Caramel Truffles.
Provided by My Food and Family
Categories Home
Time 20m
Yield 22 servings, 2 truffles each
Number Of Ingredients 4
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted, stirring after 1 min. Pour over coconut in separate bowl; mix lightly. Cool 5 min.
- Cover baking sheet with parchment. Roll coconut mixture into 44 balls, using about 1 tsp. coconut mixture for each ball. Place in single layer on prepared baking sheet.
- Dip bottom half of each ball into melted chocolate; return, dipped side down, to baking sheet. Drizzle with remaining melted chocolate. Refrigerate 10 min. or until chocolate is firm.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 14 g, Protein 1 g
WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES
Deliciously sweet fruity truffles! The apricot and coconut complement each other perfectly and they look divine.
Provided by Brittney_B
Categories Candy
Time 1h5m
Yield 25 truffles
Number Of Ingredients 5
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.
Nutrition Facts : Calories 63.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 1.6, Sodium 13.2, Carbohydrate 8.1, Fiber 0.3, Sugar 7.8, Protein 0.7
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