Best 4 White Chocolate Apricot And Coconut Truffles Recipes
Welcome to the delectable world of culinary delights! Embark on a tantalizing journey as we explore the realm of "White Chocolate Apricot and Coconut Truffles", a symphony of flavors that will awaken your taste buds and transport you to a realm of pure indulgence. Prepare to unravel the secrets behind crafting these exquisite confections, a delightful blend of creamy white chocolate, tangy apricots, and the delicate sweetness of coconut. As you gather your ingredients and don your apron, let us guide you through the process of creating these heavenly treats, ensuring that each bite is an explosion of taste and texture.
Here are our top 4 tried and tested recipes!
WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES
Deliciously sweet fruity truffles! The apricot and coconut complement each other perfectly and they look divine.
Provided by Brittney_B
Categories Candy
Time 1h5m
Yield 25 truffles
Number Of Ingredients 5
Steps:
- Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
- Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
- Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
- Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
- Repeat with remaining balls and chocolate mixture.
- Refrigerate for 15 minutes or until chocolate has set.
Nutrition Facts : Calories 63.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 1.6, Sodium 13.2, Carbohydrate 8.1, Fiber 0.3, Sugar 7.8, Protein 0.7
COCONUT-APRICOT TRUFFLES
Use your food processor to make these sweet, crunchy candies! It's so easy.
Provided by USA WEEKEND columnist Jean Carper
Categories Candy
Yield 36
Number Of Ingredients 5
Steps:
- In a food processor with the knife blade, thoroughly combine first four ingredients until the mixture forms a dough-like ball. Using your hands, firmly roll into 1-inch balls. Roll in coconut.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 6.4 g, Fat 3.5 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 4.2 mg, Sugar 4.7 g
COCONUT-APRICOT TRUFFLES
Use your food processor to make these sweet, crunchy candies! It's so easy.
Provided by USA WEEKEND columnist Jean Carper
Categories Candy
Yield 36
Number Of Ingredients 5
Steps:
- In a food processor with the knife blade, thoroughly combine first four ingredients until the mixture forms a dough-like ball. Using your hands, firmly roll into 1-inch balls. Roll in coconut.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 6.4 g, Fat 3.5 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 4.2 mg, Sugar 4.7 g
WHITE CHOCOLATE COCONUT TRUFFLES
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.
Provided by Kimmie Kooks
Categories Candy
Time 2h
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- 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 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.
- 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.
Nutrition Facts : Calories 149.2, Fat 10.2, SaturatedFat 6.7, Cholesterol 11.7, Sodium 43.7, Carbohydrate 13.5, Fiber 0.2, Sugar 13.2, Protein 1.3
Tips:
- Choose high-quality ingredients: The quality of your ingredients will directly impact the taste of your truffles. Use the best white chocolate, apricots, and coconut that you can find.
- Make sure your white chocolate is finely chopped: This will help it melt more evenly and smoothly.
- Do not overmix the truffle mixture: Overmixing can make the truffles tough.
- Chill the truffle mixture thoroughly before shaping it into balls: This will help the truffles hold their shape.
- Roll the truffles in a variety of toppings: This will give them a beautiful and festive appearance.
- Store the truffles in the refrigerator until ready to serve: This will help them stay fresh and firm.
Conclusion:
White chocolate apricot and coconut truffles are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create these elegant and sophisticated truffles that are sure to impress your friends and family. So next time you're looking for a special dessert, give these white chocolate apricot and coconut truffles a try. You won't be disappointed!
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