TOASTED COCONUT TRUFFLES
Meet the Cook: "Ooh" and "Mmmm" are common comments when folks taste these delectable bites. Toasted coconut in the coating makes the truffles especially tempting. I always include them in my Christmas packages and gift containers, and my husband thinks they are just fabulous. He is a full-time agronomist, plus we grain farm with my father. Our children are 6, 4 and 2. -Beth Nagel, West Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1-1/2 hours. , Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm., In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.
Nutrition Facts : Calories 220 calories, Fat 13g fat (9g saturated fat), Cholesterol 10mg cholesterol, Sodium 32mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
COCONUT MACADAMIA TRUFFLES
Categories Candy Chocolate Dessert No-Cook Christmas Macadamia Nut Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 64 truffles
Number Of Ingredients 5
Steps:
- Finely grind white chocolate in a food processor and transfer to a bowl. Pulse nuts in food processor until finely ground (be careful not to grind to a paste).
- Bring cream to a simmer in a medium skillet. Remove from heat and stir in rum. Whisk in white chocolate until melted and ganache is smooth. Stir in nuts. Pour ganache into a plastic-wrap-lined 8-inch square baking pan and chill, uncovered, until firm, about 4 hours.
- Invert ganache onto a work surface and remove plastic wrap. Cut ganache into 64 squares and roll each piece between your palms to form a ball. When all balls are formed, roll in coconut to cover completely, then chill truffles, covered, until ready to serve.
COCONUT TRUFFLES
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
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.
MACADAMIA NUT TRUFFLES
Decadent little morsels to have with coffee. Chocolate and macadamia nuts are a perfect combination.
Provided by dale7793
Categories Candy
Time 1h5m
Yield 36 balls
Number Of Ingredients 5
Steps:
- In a saucepan, combine chocolate and cream and stir over low heat until combined.
- Remove from heat and stir in butter and brandy.
- Put in the fridge and let the chocolate mixture set until it's mouldable with your hands without being runny.
- Set aside 36 nut halves and roughly chop the remaining nuts.
- Mould about 2 teaspoons of chocolate around each nut half and then roll the ball in chopped nuts.
- Repeat until they are all done and chill.
Nutrition Facts : Calories 103.8, Fat 10.7, SaturatedFat 4.7, Cholesterol 7.9, Sodium 4, Carbohydrate 3.3, Fiber 1.8, Sugar 0.3, Protein 1.6
WHITE CHOCOLATE, MACADAMIA & COCONUT TRUFFLES
(10 mins Prep BUT 6 hours chilling time) I made little goody hampers for my Nan and Great Aunt for Christmas last year. I had some leftover, so i took them to our family christmas lunch and everyone loved them!
Provided by TastyTooshi
Categories Dessert
Time 10m
Yield 40 balls
Number Of Ingredients 4
Steps:
- Place the chocolate and cream in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool.
- Cover and place in the fridge for 6 hours or until the mixture is firm.
- Place the coconut on a plate. Press half a macadamia nut into a teaspoon of the truffle mixture and roll to form a ball. Roll the truffle in the coconut to coat. Repeat with the remaining nuts and truffle mixture. Cover and store in the fridge.
Nutrition Facts : Calories 73, Fat 4.8, SaturatedFat 3.2, Cholesterol 3.4, Sodium 18.2, Carbohydrate 7.2, Fiber 0.1, Sugar 7, Protein 0.7
MACADAMIA NUT TRUFFLES
The rich flavor of macadamia nuts balances very well with the delicate sweetness of white chocolate. A slightly crunchy texture adds to the delight of each bite of these truffles.
Yield 60 1-inch truffles
Number Of Ingredients 5
Steps:
- Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Add the cognac and chopped macadamia nuts and stir to blend well. Cover the truffle cream, let cool to room temperature, and refrigerate until thick but not stiff (3 to 4 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
- Place the truffle cream in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until the mixture thickens and forms light peaks (about 1 minute). Do not beat too long or the mixture will curdle and become grainy.
- Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
- Dust your hands with confectioners' sugar and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
- Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, sprinkle a pinch of the ground macadamia nuts on top of each truffle before the chocolate sets up.
- Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
- Instead of dipping the truffle centers in chocolate, roll them in a small bowl of confectioners' sugar or finely ground macadamia nuts as soon as they are formed.
- Pistachio Truffles: Substitute toasted, unsalted pistachio nuts for the macadamia nuts.
- Brazil Nut Truffles: Substitute toasted, unsalted Brazil nuts for the macadamia nuts.
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