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
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 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.
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
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