Coconut Truffles

Idea gallery #947
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Coconut Truffles
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
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.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.

Merckens White Vanilla Flavored Candy Coating
Merckens White Vanilla Flavore...
70-2200
Unit: 1 lb. bag
Desiccated Coconut
Desiccated Coconut
76-3010
Unit: 8 oz. bag
Cookie Scoop - 1 Tablespoon
Cookie Scoop - 1 Tablespoon
53-676
Unit: 1
Clear Vanilla (2 oz.)
Clear Vanilla (2 oz.)
42-102
Unit: 2 fl. oz. bottle
Full Sheet Parchment Paper Liners
Full Sheet Parchment Paper Lin...
KBR-PP1000P
Unit: 50/pkg.
Professional Candy Thermometer
Professional Candy Thermometer
80-4
Unit: 1