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Coconut Truffle https://www.metro.ca/userfiles/image/recipes/Truffes-noix-coco-2080.jpg PT15M PT15M PT3H30M
In a saucepan, heat cream and coconut milk or coconut essence to boiling point, do not boil. Remove from heat and add chocolate.Mix gently to melt chocolate completely.Refrigerate at least 3 hours.When chocolate is firm, shape into balls and roll balls in grated coconut.Place on a sheet or a plate, refrigerate until ready to serve.Remove these treats from the refrigerator 30 minutes before serving.
24
4 4 5 3
2 cups (500 mL) whipping cream 3 Tbsp. (45 mL) coconut milk or 1 teaspoon (5 ml) coconut extract 1 1/4 lb (570 g) semi-sweet chocolate, in pieces 1/2 cup (125 mL) coconut
Coconut Truffle

Coconut Truffle

Rate this recipe
4 Votes
24
servings
0:15
Preparation
0:15
COOKING
3:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    whipping cream
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  • 3 Tbsp.
    (45 mL)
    coconut milk or 1 teaspoon (5 ml) coconut extract
  • 1 1/4 lb
    (570 g)
    semi-sweet chocolate, in pieces
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  • 1/2 cup
    (125 mL)
    coconut
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Imprimer ma sélection

Preparation

In a saucepan, heat cream and coconut milk or coconut essence to boiling point, do not boil. Remove from heat and add chocolate.

Mix gently to melt chocolate completely.

Refrigerate at least 3 hours.

When chocolate is firm, shape into balls and roll balls in grated coconut.

Place on a sheet or a plate, refrigerate until ready to serve.

Remove these treats from the refrigerator 30 minutes before serving.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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