Coconut Truffles Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| Confectioner’s sugar | 6 Cup (16 tbs) | |
| Whipping cream | 3/4 Cup (16 tbs) | |
| Flaked coconut | 6 Cup (16 tbs) | |
| Almond extract | 1/2 Teaspoon | |
| Rum extract | 1/2 Teaspoon | |
| Peppermint extract | 1/2 Teaspoon | |
| Cherry extract | 1 Teaspoon | |
| 2 pounds milk chocolate candy coating, melted | ||
| Ground almonds | 1/2 Cup (16 tbs) | |
| 4 ounces white candy coating, melted | ||
| Red and green candy coating disks, melted | ||
Directions
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 between 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.
Remove from the heat; stir in confectioners' sugar, cream and coconut.
Divide mixture between 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.
Chef
