I’m not very good at making truffles. They are a lot of work and I don’t have the patience for them. That said, every once in a while, a recipe comes a long that I just must have a go at. Thus, Coconut Crème Truffles, which might be my new favorite homemade truffle type. They might not be Russell Stover for this Valentine’s Day, but maybe your sweetheart will appreciate homemade?
Ingredients
3/4 cup butter, softened
2 teaspoons vanilla extract
2 teaspoons coconut extract
6 tablespoons cream of coconut
Pinch salt
4 1/2 cups powdered sugar
3 1/2 cups shredded coconut, divided
4 cups dark chocolate candy melts
Directions
Heat oven to 350F. Line a baking sheet with aluminum foil. Spread 3/4 cup of the shredded coconut in an even layer on the sheet and bake for 10-15 minutes. Let cool completely. Reserve 1/2 cup of the toasted coconut for sprinkling.
In the meantime, make a foil sling for your 9 x 13 inch baking dish. Spray lightly with baking spray. Set aside.
In the work bowl of your stand mixer, beat butter until smooth. Mix in extracts, cream of coconut and salt. Slowly add the powdered sugar until it’s mixed in. Mix in coconut. Pour into the foil lined pan and hill thoroughly, until the mixture solidifies/hardens, at minimum 2 hours, but up to 24 hours.
Remove the coconut mixture from the pan with the sling. Cut into 1/2 inch pieces and roll into balls, playing on a baking sheet. Place the tray with the rolled out balls into the freezer to set for another hour.
When ready to dip, melt candy melts according to package directions. Dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper. (If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.) Sprinkle with the reserved toasted coconut. Chill until set.
