Tuesday, April 13, 2010

Day 253: Coconut Truffles

Yield: 2 dozen truffles
Time (Start to Finish): 1 day

4 oz semisweet chocolate chips
2 Tbsp butter
¾ cup coconut milk
1-2 tsp coconut extract

¾ cup coconut, shredded

1. Put the chocolate chips in a bowl
2. In a saucepan, heat up the coconut milk, butter and extract until it is just about to boil
3. Pour over the chocolate chips and whisk slowly until it is all melted together
4. Place plastic over the top and press it down into the chocolate
5. Put in the fridge for at least 5 hours, or overnight. You want the chocolate firm. You can put it in the freezer if you need to
6. Take the coconut and spread it out on a cookie sheet
7. Toast in a toaster oven or in the oven and toast until brown. Stir it while you are toasting it so that it toasts evenly
8. Put the shredded coconut in a food processor and blend until the pieces are the size of crumbs
9. Take the truffle chocolate and scoop into 1 inch balls. Roll in your hand or use a scoop and drop into the toasted coconut, roll, and place on a plate
10. Chill the truffles before serving, and eat them up!

Rating: 4.5 strawberries
Notes: I am so into coconut milk now! That stuff is SO cool!!! And these truffles are out of this world. Chocolate and coconut is such a great combo, lets just say I melted people with these. Im saving one for my mom! They melt in your mouth, and then the crunchy coconut finishes off the deal. Do not use coconut water, it must be the milk. You can leave the butter out if you want it to be dairy free. These are so good. Don’t make them too big. They are very rich, so one bite will do you

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