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Coconut Truffles
Recipe Summary
Yield: Makes about 5 dozen
Ingredients
Ingredient Checklist
1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
4 cups (11 ounces) sweetened shredded coconut
4 teaspoons coconut oil
Gallery
Coconut Truffles
Recipe Summary
Yield: Makes about 5 dozen
Gallery
Coconut Truffles
Coconut Truffles
Coconut Truffles
Recipe Summary
Yield: Makes about 5 dozen
Recipe Summary
Yield: Makes about 5 dozen
Yield: Makes about 5 dozen
Makes about 5 dozen
Ingredients
Ingredients
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 teaspoons light corn syrup
- 1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
- 4 cups (11 ounces) sweetened shredded coconut
- 4 teaspoons coconut oil
Directions
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.
Reviews
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Reviews
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All Reviews for Coconut Truffles
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Reviews:
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All Reviews for Coconut Truffles
- of Reviews
Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
