Best Quinoa Coconut Truffles Recipes
COCONUT TRUFFLES
These chocolate-covered coconut truffles can be flavored with a variety of extracts with delicious results. Making candy is a favorite pastime of mine. -Janelle Johnson, Muncy, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 9 dozen.
Number Of Ingredients 12
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.
Nutrition Facts :
QUINOA COCONUT TRUFFLES
This recipe is made for the Quinoa Challenge for Culinary Quest 2014. Did you know you can "pop" quinoa?! Lots of steps this recipe but it's a simple idea...your making basic truffles and rolling them in popped quinoa and coconut. That's it! (Popped quinoa is also a great addition to salads as a GF replacement for croutons).
Provided by Stacy Goodall @MrsGoodall
Categories Candies
Number Of Ingredients 6
Steps:
- Rinse quinoa under running water for a minute or so to remove bitter coating. Lay out to dry a bit (not absolutely necessary, but you've got time whole you make the truffles)
- Make truffles. Place the chocolate and butter in a medium sized glass bowl. Microwave on high for 30 seconds. Stir when finished and microwave again for another 30 seconds. Stir again and set aside.
- Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from heat and pour the mixture over the melted chocolate. Let stand for 2 minutes.
- Using a rubber spatula stir gently until all chocolate is melted and mixture is smooth and all the chocolate is, melted.
- Pour the mixture into an 8x8 glass baking dish and chill in refrigerator for 1 hour. The 8x8 dish is not absolutely necessary, it does help evenly cool the chocolate and helps create a nice consistency to the truffle.
- After the hour is up, remove chocolate from fridge and using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper. They will not be completely round. Return to fridge for 30 minutes.
- While the truffles are chilling...Pop Quinoa! Heat a heavy bottomed on medium high. Drop a sprinkling of the quinoa into pan (no oil is needed). When quinoa starts to bounce and pop you know the pan is hot enough. Add the rest of the quinoa to the pan. As the quinoa starts to pop, shake pan to keep quinoa from burning. As popping starts to subside, remove quinoa from pan into a small bowl.
- Coconut flake can be toasted or not. I would chop large flake coconut a bit finer. Mix coconut flakes together with quinoa. Put mixture onto a large flat dish of some kind, a plate or baking pan. You want to be able to apply the topping lightly and add more to taste.
- Repeat until all the truffles are coated. Allow to set in a cool dry place for an hour or store in an airtight container in the refrigerator.
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