White Chocolate Coconut Truffles

By The Canadian Living Test Kitchen

94 people added this to their Recipe Box

This recipe makes 32 servings

Nutritional Info
Per truffle: about	-
cal	133133 cal
pro	1 g1g pro
total fat	9 g9g total fat
sat. fat	6 g6g sat. fat
carb	12 g12g carb
fibre	00 fibre
chol	11 mg11mg chol
sodium	42 mg42mg sodium
% RDI:	-
calcium	33 calcium
iron	11 iron
vit A	22 vit A
folate	11 folate

Chewy toasted coconut plays off the creamy, coconut-scented white chocolate ganache filling. Like tiny snowballs, they add a pretty contrast to a plate of dark chocolate truffles.

Ingredients

12 oz white chocolate , finely chopped12 12oz ozwhite chocolate, finely chopped
1/3 cup whipping cream 1/3 1/3cup cupwhipping cream
1/4 cup butter , cubed1/4 1/4cup cupbutter, cubed
1 tbsp vanilla 1 1tbsp tbspvanilla
1/2 tsp coconut extract 1/2 1/2tsp tspcoconut extract
Coating:
1-1/2 cups sweetened shredded coconut 1-1/2 1-1/2cups cupssweetened shredded coconut
8 oz white chocolate , chopped8 8oz ozwhite chocolate, chopped

Preparation

In large heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until half is melted. Remove from heat.

Meanwhile, in saucepan, heat cream with butter just until butter melts 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 teaspoonfuls (5 mL) onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.)

Coating: Toast coconut on baking sheet in 375°F (190°C) oven, stirring twice, until light golden, 10 minutes. Let cool.

In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Roll in coconut. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, 2 hours.

In clean bowl, repeat with remaining chocolate, truffles and coconut. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.

Additional information :

Tip: If all of the chocolate does not melt after hot cream mixture has been added, place bowl over saucepan of hot (not boiling) water and whisk until smooth.