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These chocolate-covered coconut truffles can be flavored with a variety of extracts, producing delicious results.
Total prep time: 1 hour plus chilling and standing
You Will Need
1 1/2 cups butter (no substitutes)
6 cups confectioners' sugar
3/4 cup heavy or whipping cream
6 cups flaked 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
What to Do
1. Heat butter in a Dutch oven over medium heat until golden brown, about 7 minutes. Remove from the heat; stir in confectioners' sugar, heavy cream and coconut. Divide mixture among four bowls; stir a different flavor extract into each bowl. Cover and refrigerate 45 minutes, until easy to handle.
2. Line 4 cookie sheets with waxed paper. Shape chilled mixtures into 1-inch balls; place separately on prepared cookie sheets. Chill 1 to 2 hours, until firm. (Can be made ahead. Freeze in airtight containers up to 2 months. Thaw in refrigerator; dip in chocolate and decorate as directed.)
3. Dip almond-flavored balls in milk chocolate coating; sprinkle with ground almonds. Place on waxed paper and let stand until hardened.
4. Dip remaining balls in milk chocolate coating; place separately on waxed paper and let stand until hardened. Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles.
Makes about 9 dozen
*Editor's Note: Colored candy coating disks can be obtained by mail from Wilton Industries Inc., 2240 W. 75th St., Woodridge IL 60517. To order: call 1-800-794-5866 (fax 1-888-824-9520) or visit www.wilton.com.
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