In honor of National Coconut Cream Pie Day, we present these tempting Coconut Cream Truffles!
375g white chocolate
1/3 cup coconut milk
2 teaspoons coconut essence
1 cup desiccated coconut (shredded coconut UNSWEETENED)
3 cups powder sugar
375g dark chocolate or milk chocolate, for coating truffles
2-3 tablespoons Tia Maria or Baileys Irish Cream, etc (Optional)
Gently melt butter and white chocolate in large bowl in microwave.
For best results don’t over melt, if just a few chocolate pieces appear solid, stir them in with what has already melted until it’s all smooth.
Add coconut milk, coconut essence (optional), desiccated coconut and icing sugar. Stir until well mixed.
NOTE: Sometimes when I make this, the mixture is stickier than other times, you can either add a little more icing sugar to the mix or just put the mixture in the fridge for a while and it will firm up on it’s own.
Cover a small tray or board with cling-film (plastic wrap) take a spoonful of the mixture and roll it into small balls. Place the balls on the tray and when the tray is full, place it in the freezer for at least several hours (or overnight) to firm up.
Microwave your dark or milk chocolate mixture until half of it is melted, stir until all is smooth (or use your tempering machine to temper chocolate).
Dip the balls one by one into the darker chocolate mixture, turning over with a teaspoon until evenly coated. Place coated balls onto a tray lined with foil ( or cling-film/plastic).
Once you have dipped your truffles in their chocolate coating leave them at room temperature to set, and store in a cool place (NOT the fridge as this will cause the coco butter to separate from the chocolate, which is known as having your chocolate “bloom”).
SEE FULL STEP-BY-STEP RECIPE TUTORIAL HERE: http://kiwidutch.wordpress.com/2010/07/25/new-52/