COCONUT TRUFFLES

Coconut Truffles image

With the addition of coconut oil and a topping of sweetened shredded coconut, our Classic Truffles are transformed into a tropical-flavored treat.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 5 dozen

Number Of Ingredients 6

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Ingredients

1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
4 cups (11 ounces) sweetened shredded coconut
4 teaspoons coconut oil

Steps:

Preheat oven to 300 degrees. Spread shredded coconut ona rimmed baking sheet, and transfer tooven. Heat until coconut is dry but without any color, about 15 minutes, stirringoccasionally. Cool completely; chop veryfinely, and set aside in a small bowl.
In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir in 4 teaspoons coconut oil.
Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in bowl of reserved coconut. With yourclean hand, cover truffle with the coconut. Letsit in bowl 20 seconds.
Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

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Jazzy Quinn

jazzy_quinn20@hotmail.fr

These truffles are the perfect way to satisfy my sweet tooth. They're rich and decadent, but not too heavy.

Jake Stein

j@gmail.com

I'm not usually a fan of coconut, but these truffles are an exception. They're so light and airy, and the coconut flavor is just right.

Sean Talbot

sean@hotmail.com

These truffles are so delicious, I could eat them every day. I love the way the coconut and chocolate flavors blend together.

Ahmad ullah Khan

k-a@aol.com

I've been making these truffles for years and they're always a hit. They're the perfect treat to bring to a party or potluck.

Dharshana Munasinghe

dharshana.munasinghe@hotmail.com

I made these truffles for a bake sale and they sold out in minutes! Everyone loved them.

Samuel Hughes

hughes.samuel@gmail.com

These truffles are dangerous! They're so addictive, I can't stop eating them. I've already made them twice this week.

Nicho'el Breton

breton.nichoel@gmail.com

I was a bit skeptical about making these truffles because I'm not a huge fan of coconut. But I'm so glad I tried them! They're the perfect balance of sweet and savory.