Moroccan Coconut Truffles Food

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.

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.

MOROCCAN COCONUT TRUFFLES

Steps:

• Mix the condensed milk and dried coconut flakes together. Check to see if you can make a ball with the mixture. If not, add some more coconut flakes. Mix again and set aside for 15 minutes to firm up.
• With your hands, make balls and then insert a roasted almond (or walnut or hazelnut) into the center of the ball. Pat over where the nut was inserted.
• Gently roll in a bowl of coconut to coat.
• Place in the refrigerator for at least 4 hours. These are served cold.