cup heavy cream
3/4 cup flaked coconut
1/2 lb. white chocolate, chopped
1 tablespoon butter, unsalted
1/3 teaspoon coconut extract
cup confectioner's sugar
1/3 cup coconut
Makes about 24 truffles.
- In a medium size, heavy
saucepan, heat cream and coconut to a simmer. Remove from heat and stir
Let mixture sit for about 5 minutes.
- Add coconut extract and butter
to the mixture and stir until smooth. Cover and chill for about 3
- Scoop chilled mixture with
teaspoon, on to waxed paper
and roll into balls.
- Roll balls into confectioner's
sugar and coconut
mixture. Cover and chill for at least 2 hours before serving.
NOTE: Truffles can be prepared in advance and stored for up to
|Did You Know?
|A chocolate truffle is a
type of chocolate confectionery, traditionally made with a chocolate
ganache center coated in chocolate or cocoa powder, usually in a
spherical, conical, or curved shape. Other fillings may replace the
ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or
other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate
chips, marshmallow, and, popularly, liquor.
They are named for their resemblance to the truffle fungus.
The chocolate truffle was first created by M. Dufour in Chambery,
France in December 1895. They reached a wider public with the
establishment of the Prestat chocolate shop in London by Antoine Dufour
in 1902, which still sells 'Napoleon III' truffles to the original