Quick look
- cook 1 hour
- 9 Dozen
These chocolate-covered coconut truffles can be flavored with a variety of extracts, producing delicious results.
Ingredients
- 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
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.
How to make it 1 hour plus chilling
*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.
