Coconut Truffles

I really want to try make biscuits or dishes that 'something kiwis' so when I was doing Morning tea for Music & Movement last week...I brought Coconut Truffles and spring roll. This is the first time I made truffles...hmm delightful chocolate truffles are flavoured with rum and coated with coconut, fortunately all my friends like it....of course they liked my springroll as well.

Ingredients :
90 ml (1/3 cup) fresh cream
15 gr unsalted butter
250 gr dark cooking chocolate, grated
4 teaspoon rum ( I use 10 tsp....;D )
30 gr (1/3 cup) desiccated coconut
1. Put the cream and butter in a heavy-based saucepan and slowly bring to the boil.Stir in the grated chocolate with a wooden spoon until smooth and melted. Stir in the rum. Remove from the heat.

2. Carefully pour the mixture into a shallow baking tin and level the surface. Leave to cool, then chill for 24 hours.

3. Put the coconut into a bowl. With metal teaspoon, scoop a walnut-sized piece from the truffle mixture. Roll into a ball using the palms of your hands and put into the coconut.

4. Shake the truffle around in the bowl to coat it. Remove the truffle and put onto greaseproof paper.

5. Repeat with the remaining mixture. Put the truffles into an airtight container layered with sheets of greseproof paper. Chill until truffles are ready to serve and eat within 3 days.

Makes about 30 truffles
Source : the book of Successfull baking

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