COCONUT CHOCOLATE TRUFFLES
These coconut chocolate truffles are a treat at any time of the year. This simple and easy recipe made with coconut cream and rich dark chocolate then coated in crisp desiccated coconut that just melts in the mouth.
Provided by Veena Azmanov
Categories Dessert
Time 7h4m
Number Of Ingredients 7
Steps:
- Place the thick coconut cream and chocolate chips in a microwave-safe bowl. Alternatively, you can also use a double boiler
- Melt in the microwave for a minute or more until all the chocolate completely melted.
- Once melted, add desiccated coconut and stir well. Add butter, vanilla and coconut extract
- Cover the bowl with plastic wrap. Chill in the fridge until set 6 to 8 hours (preferably overnight)
- Prepare the coating desiccated coconut in a plate or bowl to roll the truffles. You can also use cocoa powder, sprinkles, sanding sugar, etc.
- Using a melon scoop or two spoons, take about 2 tablespoons amount in your hands. Gently but quickly roll the mixture into a ball. Roll it in the desiccated coconut.
- Transfer to a clean plate and continue with the rest until you've used up all the chocolate mixture
- Chill the truffles again until firm. These will keep for up to 10 days in the fridge
Nutrition Facts : ServingSize 21 g, Calories 112 kcal, Carbohydrate 6.2 g, Protein 1 g, Fat 9.5 g, SaturatedFat 6.9 g, Cholesterol 4 mg, Sodium 13 mg, Fiber 0.9 g, Sugar 3.5 g, UnsaturatedFat 1.6 g
COCONUT CHOCOLATE TRUFFLES
I'm not very good at making cakes so whenever I needed to bring a plate of sweets to a morning or afternoon tea, I would make these. They are so easy to make. My daughter helps me rolled the coconut on the balls. Enjoy.
Provided by Chef floWer
Categories Candy
Time 30m
Yield 30 Balls
Number Of Ingredients 5
Steps:
- Crush the biscuits in a food processor until it is fine (like flour).
- Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
- Then slowly stir in the sweetened condensed milk into the mixture. (Don't pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
- You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
- Shape the mixture into one-inch balls.
- Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
- Roll the ball into the fine desiccated coconut.
- Store in refrigerator until your ready to use.
Nutrition Facts : Calories 89.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 3.9, Sodium 64.2, Carbohydrate 14.6, Fiber 0.7, Sugar 10.1, Protein 1.6
CHOCOLATE COCONUT TRIFLE
This delicious trifle consists of 4 layers: homemade chocolate custard, coconut custard, ladyfingers, and whipped cream and everything is made from scratch!
Provided by terezinha
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h55m
Yield 12
Number Of Ingredients 12
Steps:
- Combine sweetened condensed milk, coconut milk, milk, egg yolks, and cornstarch in a saucepan over low heat; cook, stirring constantly, until thickened into a custard, about 10 minutes.
- Divide custard between 2 bowls. Mix 2 1/2 cups shredded coconut into the first bowl of custard. Fold cocoa powder into the second bowl of custard. Let custard mixtures cool, about 10 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Pour 1/4 cup milk into a shallow bowl. Dip ladyfingers briefly in milk and arrange in the bottom of a glass trifle bowl. Spoon coconut custard on top. Layer remaining ladyfingers and chocolate custard on top. Smooth whipped cream over the top.
- Place 1 1/4 cup shredded coconut in a small skillet over low heat. Cook and stir until toasted and fragrant, 3 to 5 minutes. Let cool.
- Sprinkle toasted coconut and chocolate over whipped cream. Cover and refrigerate until flavors meld, about 4 hours.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 52.5 g, Cholesterol 164.2 mg, Fat 36.6 g, Fiber 6.6 g, Protein 11.7 g, SaturatedFat 27.4 g, Sodium 131 mg, Sugar 22.4 g
CHOCOLATE COCONUT TRUFFLES
Provided by Food Network
Yield 70 to 75 truffles
Number Of Ingredients 6
Steps:
- Melt the 1 pound of chocolate slowly in a double boiler. Cool slightly, then combine with the heavy cream. Stir in the butter and rum and refrigerate until firm but still pliable, about 20 minutes. Transfer to a pastry bag fitted with a large straight tip and pipe into teaspoon size mounds on a sheet of waxed paper, or, alternately, spoon out the teaspoon size mounds. Refrigerate until firm. Working quickly to prevent melting, roll the chocolate into balls, then chill again until firm. In a food processor fitted with a metal blade, pulse the toasted coconut briefly to make it a finer to help it adhere better to the truffles. When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them.
- Melt the dipping chocolate in a double boiler over hot, not boiling water. Using a wire dipping spoon, or a regular teaspoon and your fingers, dip each truffle briefly into the melted chocolate. Remove to a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped to be returned to the dipping pot. The truffles will keep for several weeks if refrigerated in a covered container.
CHOCOLATE COCONUT TRUFFLES
Provided by Food Network
Yield 70 to 75 truffles
Number Of Ingredients 5
Steps:
- Melt 1 pound of chocolate, slowly stirring, in a double boiler. Warm the cream in a large saucepan but do not scorch. Remove the chocolate from the heat, cool slightly, then combine with the heavy cream. Stir the butter into the chocolate cream mixture and refrigerate until firm but still pliable, about 20 minutes. Transfer the chocolate to a pastry bag fitted with a large straight tip and pipe into teaspoonsize mounds onto a waxed paper covered cookie sheet, or use a spoon to dole out teaspoonsize mounds. Refrigerate the entire pan until the chocolate is hard to the touch.
- When the chocolate is sufficiently firm (this can be done a day or 2 ahead) remove the chocolate from the refrigerator and, working quickly to prevent melting, roll the chocolate mounds into balls, then chill the balls again until firm.
- In a food processor fitted with a metal blade, pulse the coconut briefly to make it a little finer so that it will adhere better to the truffles. When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them.
- Melt the remaining chocolate in the double boiler. Remove the double boiler from the heat and using a wire dipping spoon, or a regular teaspoon and your hands in latex gloves, dip each coconut covered truffle briefly into the melted chocolate. Place on a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped on the cookie sheet and return it to the dipping pot for more dipping. The truffles will keep for several weeks if refrigerated in a covered container.
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 :
CHOCOLATE-COCONUT TRUFFLES
Provided by Sarma Melngailis
Categories Blender Chocolate Dessert Vegetarian Kid-Friendly Chill Vegan Raw Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 40 truffles
Number Of Ingredients 8
Steps:
- In a high-speed blender, blend the warmed coconut butter/oil, agave nectar, vanilla, and salt. Add the shredded coconut, 1/2 cup at a time, and blend until smooth.
- Transfer the mixture to a bowl and stir in 2 cups of the cocoa powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.
- Place the remaining 1/4 cup cocoa powder onto a small plate. Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Roll these in the cocoa powder. Store the finished truffles in the refrigerator.
COCONUT CHOCOLATE TRIFLE
"This luscious dessert will wow everyone who sees it, let alone tries it," promises Donna Cline of Pensacola, Florida. Apricot preserves add a fruity touch to the pleasing pairing of chocolate and toasted coconut in this easy-to-assemble trifle.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10-14 servings.
Number Of Ingredients 8
Steps:
- Trim crust from top, sides and bottom of cake. Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake. Cut into 1-in. cubes. , Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice. Chop chocolate; set aside 2 tablespoons for garnish. Sprinkle remaining chocolate and 1 cup coconut over cake. , In a large bowl, combine the milk, cream, dry pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 267 calories, Fat 12g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 304mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE COCONUT TRUFFLES
Easy, storecupboard item chocolate truffles
Provided by kirkiechick
Time 20m
Yield Makes Truffles
Number Of Ingredients 4
Steps:
- Melt the butter gently in a pan, and when completely melted, remove from heat.
- Stir in the condensed milk until completely mixed, and stir in chocolate and coconut, again until completely mixed.
- Stir in the crushed biscuits, about a quarter at a time. This makes it easier. Also, keep an eye on the mixture. If it is too stiff, don't add all of the biscuits, if it's too loose, add a couple more. You should be able to roll it into balls.
- Roll into balls, makes around 24 bitesize balls but you can make them any size you like. Roll in the extra coconut and leave to set.
TOASTED COCONUT AND CARAMEL TRUFFLES
Make these Toasted Coconut & Caramel Truffles for your next party or big family dinner. Impress guests with delicious Toasted Coconut & Caramel Truffles.
Provided by My Food and Family
Categories Home
Time 20m
Yield 22 servings, 2 truffles each
Number Of Ingredients 4
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted, stirring after 1 min. Pour over coconut in separate bowl; mix lightly. Cool 5 min.
- Cover baking sheet with parchment. Roll coconut mixture into 44 balls, using about 1 tsp. coconut mixture for each ball. Place in single layer on prepared baking sheet.
- Dip bottom half of each ball into melted chocolate; return, dipped side down, to baking sheet. Drizzle with remaining melted chocolate. Refrigerate 10 min. or until chocolate is firm.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 14 g, Protein 1 g
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