Coconut Truffles

Idea gallery #947

Ingredients and Supplies

2 1/2 cups chopped chocolate

1 cup heavy cream

1/4 teaspoon salt

1/4 teaspoon vanilla

candy thermometer

desiccated coconut

cookie scoop

dipping tool

parchment paper

Pin It

Instructions

Melt white chocolate. Cool to at least 98°. Whip cream until it holds a soft peak. Add whipped cream to the warm chocolate, a little at a time, stirring with a spoon. When all chocolate is added, stir in salt and vanilla. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes). Beat with a spoon only until fluffy. Do not overbeat.
After the truffle mixture has chilled 5-20 minutes, use a cookie scoop to achieve consistently shaped balls. Chill the scoops in the refrigerator for an hour or two. Remove from refrigerator and roll into balls. Allow truffle balls to crust slightly at room temperature (several hours or overnight). Melt candy coating or melt and temper chocolate. Dip truffle balls into melted chocolate. After truffles are dipped, immediately roll in desiccated coconut.

Matching Images

Merckens White Vanilla Flavore...
70-2200

Unit: 1 lb. bag
$3.95
Desiccated Coconut
76-3010

Unit: 8 oz. bag
$3.25
Cookie Scoop - 1 Tablespoon
53-676

Unit: 1
$16.65
Clear Vanilla (2 oz.)
42-102

Unit: 2 fl. oz. bottl...
$2.70
Full Sheet Parchment Paper Lin...
KBR-PP1000P

Unit: 50/pkg.
$6.95
Professional Candy Thermometer
80-4

Unit: 1
$14.95
Dipping Tools
CM-5600

Unit: 1 set / 3 pcs. ...
$3.20

$5.95 Flat Rate Shipping* or Free shipping* on orders over $50 (*click for eligible items and details)

Coconut Truffles