Chewy toasted coconut plays off creamy, coconut-scented white chocolate in these decadent truffles from our Holiday Best 2002 special issue. Resembling tiny snowballs, they add a pretty contrast to a plate of dark chocolate truffles.
- Prep time 45 minutes
- Total time 5 hours & 45 minutes
- 250 g white chocolate (about 8 3/4 oz) chopped
- 1 1/2 cup sweetened shredded coconut toasted
- 375 g white chocolate (about 13 1/4 oz) finely chopped
- 1/3 cup whipping cream
- 1/4 cup butter cubed
- 1 tablespoon vanilla
- 1/2 teaspoon coconut extract
Truffles: In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until almost melted. Remove from heat.
Meanwhile, in saucepan, heat cream with butter, stirring, just until butter is melted and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours.
Using melon baller or teaspoon, drop by rounded 1 tsp onto 2 waxed paper–lined rimmed baking sheets, gently rolling to form perfect rounds. Freeze until hard, about 1 hour. (Make-ahead: Cover loosely with plastic wrap and freeze for up to 1 day.)
Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring, until smooth. Remove from heat; let cool slightly. Working with 1 sheet of truffles and using 2 forks, dip each truffle into chocolate, tapping forks on edge of bowl to remove excess; roll in coconut. Return to baking sheet. Repeat with remaining chocolate, truffles and coconut. Refrigerate until coating is hardened, about 2 hours. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.)
Makes 32 truffles.
Nutritional facts per truffle: about
- Sodium 42 mg
- Protein 1 g
- Calories 133.0
- Total fat 9 g
- Cholesterol 11 mg
- Saturated fat 6 g
- Total carbohydrate 12 g
- Iron 1.0
- Folate 1.0
- Calcium 3.0
- Vitamin A 2.0