Pink Coconut Truffles

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READY IN: 2hrs 55mins
UNITS: US

INGREDIENTS

Nutrition
  • 10
    ounces semisweet chocolate, chopped
  • 12
    cup whipping cream
  • 14
    cup butter, cut up
  • 2
    cups shredded coconut
  • pink food coloring (optional) or red food coloring (optional)
  • 6
    ounces chocolate-flavored candy coating, cut up
  • 1
    teaspoon shortening
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DIRECTIONS

  • In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100% power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth.
  • Stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1 1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes.
  • Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate.
  • Let truffles stand at room temperature for 15 minutes before serving.
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