These chocolate-covered coconut truffles can be flavored with a variety of extracts, producing delicious results.
[ingredients-list title=”Ingredients” serving_size=””]
- 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
[step-list-wrapper title=”How to make it ” time=”1 hour plus chilling”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.)[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Dip almond-flavored balls in milk chocolate coating; sprinkle with ground almonds. Place on waxed paper and let stand until hardened.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]
*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.