Toasted Coconut And Caramel Truffles Recipes

RASPBERRY COCONUT TRUFFLES

Steps:

• In a small saucepan, melt chocolate pieces over low heat. Transfer to a small bowl and cool to lukewarm, about 7 minutes. Beat in whipped topping, preserves and extract. Place in the freezer for 15 minutes or until firm enough to form into balls. , Shape into 1-in. balls; roll in coconut. Store in an airtight container in the refrigerator.

COCONUT CREAM TRUFFLES

Steps:

• Place coconut in food processor and pulse repeatedly until coconut is fine and not stringy. Set aside.
• In a separate, large bowl, stir together condensed milk, melted butter, vanilla extract, and coconut extract (if using).
• Pour in coconut and stir well.
• Add powdered sugar, stir well.
• Place bowl in refrigerator and chill at least 15 minutes.
• Remove from refrigerator and roll into 1 1/2 Tablespoon-sized balls (if the filling is too sticky, return to fridge for an additional 10 minutes to chill).
• Place on wax-paper lined cookie sheet, repeating until all filling is rolled.
• Place cookie sheet in the freezer for 10 minutes.
• Prepare melting wafers according to instructions on package.
• Dip chilled coconut truffles into dark chocolate, return to wax paper lined cookie sheet and allow chocolate to harden before serving. If topping with sprinkles or toasted coconut, be sure to add before chocolate hardens.
• Keep uneaten truffles refrigerated in airtight container.

TOASTED COCONUT TRUFFLES

Steps:

• In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours. , Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.

VEGAN TRUFFLES - TOASTED COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread coconut out on a baking sheet. Line a separate baking sheet with parchment paper.
• Bake coconut in the preheated oven, stirring occasionally, until golden and toasted, about 7 minutes.
• Blend dates and almonds together in a food processor until smooth; add cocoa powder and process until completely incorporated. Transfer date mixture to a bowl.
• Fold 1 cup toasted coconut, cocoa nibs, agave nectar, vanilla extract, and salt into date mixture until truffle dough is evenly mixed. Roll dough into tablespoon-size balls.
• Pour remaining toasted coconut into a shallow bowl. Roll truffle balls in toasted coconut to coat; place coated truffles on the parchment-lined baking sheet. Refrigerate truffles until hardened, about 1 hour.

SALTED CARAMEL AND TOASTED PECAN TRUFFLES

Steps:

• Toast pecans in a dry skillet over medium heat until golden and fragrant, about 1 minute. Set aside to cool.
• Heat sugar over medium-high heat in a heavy pan or Dutch oven, stirring constantly. When sugar begins to melt, stir and cook until sugar turns a rich golden color. If color is too light, caramel flavor will be too faint.
• Remove caramelized sugar from heat; stir in cream. Return to heat and reduce heat to low. Cook and stir until caramel is well-dissolved into the cream. Remove from heat and stir in salt, vanilla, and half of the chocolate. Stir until chocolate has melted. Stir in toasted pecan bits.
• Transfer mixture to a bowl and cool slightly. Cover and refrigerate until set, about an hour.
• Form/roll into 24 small balls, about 3/4- to 1-inch, and arrange on a parchment-lined baking sheet. Chill 1 hour.
• Place the remaining chocolate in a microwave-safe bowl; microwave on High for about 15 seconds; stir; continue to microwave in 15-second intervals until chocolate is melted.
• Using a fork, roll the balls in the melted chocolate and place back on the parchment-lined bake sheet. Quickly sprinkle truffles with a few grains of Diamond Crystal® Kosher Salt or Coarse Sea Salt. Chill to set, about an hour.

TOASTED COCONUT AND CARAMEL TRUFFLES

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.