Best Toasted Coconut Cream Cake Truffles Recipes

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COCONUT CREAM TRUFFLES



Coconut Cream Truffles image

Provided by Samantha Merritt | Sugar Spun Run

Categories     Dessert

Time 30m

Number Of Ingredients 7

14 oz sweetened shredded coconut
2/3 cup sweetened condensed milk
2 Tablespoons butter (melted)
½ teaspoon vanilla extract
¼ teaspoon coconut extract (optional)
¼ cup powdered sugar
10 oz dark chocolate melting wafers

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.

Nutrition Facts : Calories 194 kcal, Carbohydrate 19 g, Protein 2 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 64 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

THE CLASSIC TRUFFLE AND THE COCONUT TRUFFLE



The Classic Truffle and the Coconut Truffle image

Provided by Food Network

Categories     dessert

Time 1h

Yield about 6 pounds truffles

Number Of Ingredients 12

1 quart heavy cream
250 grams sugar
2 pounds 70 percent dark chocolate, finely chopped
1/4 pound butter
25 ounces heavy cream
250 grams sugar
2 pounds white chocolate, finely chopped
1/4 pound butter
4 tablespoons toasted coconut
Melted chocolate, for dipping
Cocoa powder, for rolling
Toasted coconut, for rolling

Steps:

  • For the classic truffle: Boil heavy cream and sugar. In a separate bowl add your finely chopped chocolate. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.
  • The coconut truffle: Same procedure as above, but add toasted coconut to the mixture.
  • For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our "Me a Chocolatier kit" small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.

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 :

POUND CAKE TRUFFLES 3 WAYS



Pound Cake Truffles 3 Ways image

A classic pound cake made from scratch is transformed into three delectable truffle flavors: Apricot Brandy, Lemon Coconut and Dark Chocolate Pistachio. A great idea for holiday parties or showers.

Provided by Stephanie Wise

Categories     Dessert

Time 3h20m

Yield 48

Number Of Ingredients 20

3 cups Gold Medal™ all-purpose unbleached flour
3 cups granulated sugar
1 1/2 cups butter or margarine, softened
1/2 cup sour cream
1/2 cup milk (or apricot brandy for Apricot Brandy Pound Cake Truffles)
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
6 eggs
1/3 pound cake (recipe above)
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
1/4 cup apricot preserves
1/2 cup finely chopped pecans
1/3 pound cake (recipe above)
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup flaked coconut, toasted
2 to 3 teaspoons grated lemon peel (1 medium)
1/3 pound cake (recipe above)
1/2 cup Betty Crocker™ Rich & Creamy dark chocolate frosting
1/2 cup finely chopped pistachio nuts

Steps:

  • Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan with shortening or spray lightly with cooking spray; lightly flour.
  • In large bowl, beat Pound Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Pour batter into pan.
  • Bake about 1 hour 30 minutes or until golden brown on top and toothpick inserted near center comes out clean. Cool in pan on cooling rack 20 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • Cut cake into 3 equal portions. Use 1 portion to make each flavor of truffles.
  • To make Apricot Brandy Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting and preserves; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pecans.
  • To make Lemon Toasted Coconut Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting, coconut and lemon peel; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet.
  • To make Dark Chocolate Pistachio Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl. Add frosting; stir until thoroughly combined. Roll mixture into 1-inch balls; place on cookie sheet. Roll each truffle twice in pistachios.

Nutrition Facts : ServingSize 1 Serving

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