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Coconut Cream Truffles

By kiwidutch on May 06, 2004

Photo by Ya Ya Sister

8 Reviews

Prep Time: 25 mins
Total Time: 2 hrs 25 mins
Yield: 50 chocolates

Photo by Ya Ya Sister

About This Recipe

"I ripped this out of a magazine I was finished with while traveling abroad... they looked so tempting.I'm not a big fan of white chocolate or coconut flavour but made them for a party and thought hubby would love them... well, shock ! they were the surprise hit of the party & I really like these too :) They made it into my family handwritten recipe book. It's easy to make and can be made in advance, both major points for making it onto my menu's. Recipe calls for Coconut essence and I can't get it here in The Netherlands ... it probably makes the taste a little less intense. You choose .. if you are a true fan of coconut throw it in, if you don't have it or like the taste as much, I wouldn't worry at all about not adding it. Enjoy ! Note: butter measurement 150g = 5 1/4 oz and chocolate measurement 375g = 13 1/4 oz."

Ingredients

375 g white chocolate
150 g butter
1/2 cup coconut milk
2 teaspoons coconut essence (optional)
1 cup desiccated coconut ( shredded coconut)
3 cups icing sugar ( powder sugar)
375 g dark chocolate or 375 g milk chocolate, for coating truffles
2 -3 tablespoons Tia Maria (optional) or 2 -3 tablespoons Baileys Irish Cream, etc (optional)

Directions

Gently melt butter and white chocolate in large bowl in microwave.
For best results don't over melt, if just a few chocolate pieces appear solid, stir them in with what has already melted until it's all smooth.
Add coconut milk, coconut essence (optional), desiccated coconut and icing sugar.
Stir until well mixed.
Recipe says chill so you can roll it into balls, freeze etc, but personally I spooned my mixture into two small plastic bags so that it formed slabs about 2cm thick, then threw it into the freezer for at least 2 hours.
Remove slabs from freezer, peel away plastic bags and"dice" your mixture so that you have a plate full of little cubes.
Microwave your dark or milk chocolate mixture until half of it is melted, stir until all is smooth (doing it like this meant that the mixture started to set quickly and evenly around the cubes and didn't just make puddles at their bases).
Dip the cubes one by one into the darker chocolate mixture, turning over with a teaspoon until evenly coated.
Place coated cubes onto a tray lined with foil.
Leave at room temperature to set, and store in a cool place (not the fridge).
Edited to add: making the filling into round balls does look more professional and less "home made" -- mind you, once your family and friends have tasted these they honestly won't care how they look, they'll be too busy diving back in for another one :).
I loved the suggestion about the other flavours and played around with it -- some of my guests preferred 2T Tia Maria etc for a softer more mellow taste, other preferred theirs with 3T for a stronger taste.
The mixtures with the Baileys/Tia Maria were softer and a little more sticky than the original, so *slightly* more messy rolling them, but your guests will love you for the 10 minutes extra work.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (1492 g)

Servings Per Recipe: 1

Amount Per Serving: %
Calories 146.1
Calories from Fat 93: 63%

Amount Per Serving: %
Total Fat 10.3g: 15%
Saturated Fat 6.6g: 33%
Cholesterol 7.4mg: 2%
Sugars 12.3 g
Sodium 31.3mg: 1%
Total Carbohydrate 15.1g: 5%
Dietary Fiber 1.5g: 6%
Sugars 12.3 g: 49%
Protein 1.7g: 3%

Reviews

"I made this recipe last night and it turned out divine! I made a few alterations such as 1 tsp of coconut extract and 1 tsp of almond extract. Added 1/2 cup more of the unsweetened coconut flakes. Easy to roll and decorate:) Some I dipped into chocolate, others rolled in coconut, sprinkled with sugar, or designed with different colored melted chocolate on top! The outcome looks so professional - and make a great gift for anyone..."

By Chef #544731 on May 04, 2010 | 1095075
"Great recipe. I added broken up coconut ice to some, dipped them in white choc then sprinkled with more pink coconut ice. Looked really festive. I used 1 tsp of coconut essence but would use more next time."

By Ya Ya Sister on December 09, 2008 | 763132
"Hi! Can someone help me w/ the ingredients? I don't know (n can't find it) when u said icing sugar (do u mean powdered sugar?) , desiccated coconut or coconut essence? I really do want 2 make these 4 my mom but need help. Thank u."

By midnightpearls7 on August 06, 2008 | 684984
"Heavenly! I made these for Bird and she loved them stating they were "simply decadent." I used sweetened coconut as we can't find dessicated anywhere around here, and then reduced the sugar by 1/2. I also used coconut extract. The recipe was quite easy to follow and simple to put together. Thank you for sharing this superb upscale Mounds candy bar! ~Buddha"

By 2Bleu on March 03, 2008 | 591345
"Excellent!"

By queencakes on December 23, 2006 | 349832
"Yum yum yum yum yum!!!! These are fantastic!!! I am not a white chocolate lover but you honestly can't tell that there is white chocolate in these. I used the coconut essence. The recipe doesn't say where to mix in the Bailey's (which is what I used) so I mixed it in with the coconut essence. I used smaller pieces of coconut and it is really smooth. I lined a 9x13 baking dish with plastic wrap and poured it in to cool. I put it in the fridge for about an hour and then took it out and cut it into blocks. I then stuck it in the freezer for about 20 mins. I took it out of the freezer, rolled the cubes into balls and then stuck it back in the freezer for another 20 mins. I ended up rolling some in semisweet chocolate b/c I ran out of milk chocolate. The only problem I had was coating them but that isn't the recipe's fault. It is my first time making truffles and I don't quite have the knack of coating them and making them pretty yet. It is going to be great eating all of my practicing though!! YUM!!!!!"

By *Z* on December 08, 2006 | 344081
"These are really good, I rolled them into balls then covered with chocolate, half with dark chocolate and the other half with milk chocolate. I used the coconut essence. Thanks for sharing."

By Evie* on December 22, 2004 | 141518
"These are just fantastic ... and loved by everyone that has tasted them ( I made them without the coconut essence). One comment made was that they are better than Bounty Bars. After making these several times, by request of those who previously tried them, I have now tried them with 3T of Tia Maria and another time with 3T Contreau ... both where a great mix ... thanks for this one it is constantly requested :o)"

By dutchkiwi - paula on December 06, 2004 | 104455