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How To make White Chocolate Coconut Truffles
-Dottie Cross TMPJ72B 4 tb (1/2 stick) unsalted butter
8 oz White chocolate; finely chop
1 c Shredded sweetened coconut;
-divided 1 Large egg yolk; at room
-temperature 2 tb Coconut liqueur or light rum
1/2 ts Vanilla extract
Melt the butter in a heatproof bowl over very hot, not simmering, water. Add the white chocolate and melt, stirring occasionally, just until smooth. Remove from the heat and whisk in 1/4 cup of the coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may separate, but keep whisking and it will come together. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or overnight. Using a melon baller, scoop up the mixture and roll into 1-inch balls. Roll each ball in the remaining coconut, pressing the
coconut on so it will adhere. Refrigerate until ready to serve. (The truffles can be prepared up to 3 days ahead, tightly covered, and refrigerated, or frozen for up to 1 month. Makes about 30 truffles. Source: "An Edible Christmas" cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
How To make White Chocolate Coconut Truffles's Videos
4-Ingredient White chocolate and Coconut Truffles Recipe| Quick & Easy Desserts, Sweets and Treats|
These white chocolate and coconut truffles are simply delightful. While they are great as gifts and work beautifully for celebrations, holidays and parties, these white chocolate and coconut truffles serve as the perfect little bites of joy when one fancies a little something to sweeten one's day. Quick and easy to make using just 4 pantry ingredients, these white chocolate and coconut truffles are a testament to how something extra-ordinary can be made using simple, affordable and easily available ingredients.
INGREDIENTS (for 20- 22 truffles)►
1 can or 400 grams of sweetened condensed milk
2 cups of or 150 grams of desiccated coconut and about 2-3 table spoons to roll the truffles
100 grams of white chocolate
Pinch of salt
FULL WRITTEN RECIPE ►
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When Sarah Returned by Daniel Kaede
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WHITE CHOCOLATE COCONUT TRUFFLES Recipe | White Chocolate Coconut Truffle | White Chocolate Truffles
Coconut Truffles blend the mellow sweetness of white chocolate with the tropical flavor of shredded coconut for a delicate, rich truffle that’s perfectly dipped in white chocolate.
For everybody out here who love coconut here they come - Coconut truffles, so smooth, delicious, melt in your mouth. Best dessert with coconut coating. They are easy to make at home. You don't need many ingredients, the basics are cream, coconut and chocolate and the rest depends on your preferences like Vanilla Essence.
INGREDIENTS :
Melted Butter - 2 tsp
Dessicated Coconut or Coconut Powder - 2 tbsp
Fresh Cream or Malai - 3 tbsp
Vanilla Essence - ¼ tsp (Optional)
White Chocolate or Any Chocolate - 100 grams
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Coconut Balls | White Chocolate Cookie Coconut Truffles
Coconut Balls - Snowball White Chocolate Truffles (recipe below)
These coconut balls, or white chocolate coconut truffles, make perfect edible Christmas gifts for family and friends. The white chocolate combined with coconut and cookie crumbs makes for a less sweet, and yet, delicious cookie truffle.
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The best Coconut White Chocolate Truffles
These creamy decadent truffles are made with coconut and white chocolate. The perfect no bake treat perfect for anytime. Holiday or just because!
COCONUT WHITE CHOCOLATE TRUFFLES:
White Chocolate Truffles Recipe | How to Make White Chocolate Truffles
WELCOME TO YUMMY
TODAY'S RECIPE IS White Chocolate Truffles Recipe | How to Make White Chocolate Truffles
INGREDIENTS:
White chocolate 250gm
Whipping cream 1/4 cup
Butter 2 tbsp
Mix well
Boiling water
Place the bowl over the pan
Melt everything well
Cool for 5 mins
Desiccated coconut 1/2 cup
Vanilla 1 tsp
Mix well
Keep it in the fridge for 2 hours
Make balls
Coat with desiccated coconut
NOTE: 1 CUP = 250 ML
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WHITE CHOCOLATE AND COCONUT TRUFFLES RECIPE - ENRICOSKITCHEN
I make today white chocolate and coconut truffles. Let me know down below what other videos you would like to see.
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ingredients
75 g Coconut mus
35 g data syrup
110 g Coconut grater
1 teaspoon vanilla
100g white couverture
10 g of pine nuts
2 tsp coconut oil