Best The Classic Truffle And The Coconut Truffle Recipes

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COCONUT TRUFFLES



Coconut Truffles image

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

1-1/2 cups butter, cubed
6 cups confectioners' sugar
3/4 cup heavy whipping cream
6 cups sweetened shredded coconut
1/2 teaspoon almond extract
1/2 teaspoon rum extract
1/2 teaspoon peppermint extract
1 teaspoon cherry extract
2 pounds milk chocolate candy coating, melted
1/2 cup ground almonds
4 ounces white candy coating, melted
Red and green candy coating disks, melted

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 :

COCONUT TRUFFLES



Coconut Truffles image

With the addition of coconut oil and a topping of sweetened shredded coconut, our Classic Truffles are transformed into a tropical-flavored treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 5 dozen

Number Of Ingredients 6

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

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



Coconut Truffles image

All you need are chocolate chips, condensed milk, coconut extract and shredded coconut to make these tasty, no-bake holiday treats.

Provided by By Deborah Harroun

Categories     Dessert

Time 1h40m

Yield 32

Number Of Ingredients 4

3 cups semisweet chocolate chips (18 oz)
1 can (14 oz) sweetened condensed milk (not evaporated)
2 teaspoons coconut extract
1 cup sweetened shredded coconut

Steps:

  • In 2-quart saucepan, heat chocolate chips and condensed milk over low heat just until condensed milk starts to bubble at edges, about 7 minutes. Remove from heat, and stir until mixture is smooth. Stir in coconut extract. Pour into bowl. Cover and refrigerate about 1 hour or until set.
  • Place coconut in small bowl. Shape 1 tablespoon chilled truffle mixture into a ball. Immediately roll in coconut to coat, then transfer to a plate or cookie sheet. Continue with remaining mixture, washing hands if chocolate starts to stick to hands.
  • If desired, place in paper candy cups. Cover and refrigerate; serve at room temperature.

Nutrition Facts : ServingSize 1 Serving

COCONUT TRUFFLES



Coconut Truffles image

This recipe is sponsored by Seagram's Escapes®️. Nothing says "Be Mine" better than these adorable coconut truffles - they're delectable (and easy!) bite-size Valentine's confections that are perfect for sharing. Pair the truffles with frosty bottles from Seagram's Escapes Variety Pack for the ultimate after-dinner treat.

Provided by Food Network

Time 45m

Yield 16 truffles

Number Of Ingredients 7

1 cup confectioners' sugar
1 cup sweetened coconut flakes
1/2 cup finely chopped almonds
1/3 cup sweetened condensed milk
1 1/2 cups white chocolate chips
2 tablespoons vegetable shortening
1 cup unsweetened shredded coconut

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.

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