Delicious Chocolate And Coconut Truffles Recipes

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.

CHOCOLATE COCONUT BOURBON TRUFFLES

Steps:

• In a saucepan over medium heat, bring the coconut milk to a simmer, 6 to 8 minutes. While the coconut milk heats, set a heatproof bowl over the top of the saucepan and add the chocolate chips. Once the coconut milk comes to a simmer, remove from the heat, carefully pour the coconut milk over the chocolate chips and let sit for one minute. Stir with a silicone spatula until smooth and melted. Stir in the bourbon and coconut extract.
• Pour the mixture into an 8-by-8-inch glass dish in an even layer. Gently tap to release any air bubbles. Cover with plastic wrap and refrigerate until cool and set up, about 2 hours.
• Line a rimmed baking sheet with parchment and sprinkle with the cocoa powder. Use a 1-tablespoon scoop to portion the truffles. Place them on the prepared baking sheet and roll to coat in the cocoa powder. Refrigerate until ready to serve.

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:

• 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.