Moroccan Coconut Truffles Recipes

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.

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.

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.