These coconut truffles have turned to be a sensation among my family and friends recently. Everyone who tasted them asked me for the recipe 🙂 I must say that I am not surprised by this, because I personally love truffles. They are not only extremely easy to prepare, but also taste insane. I make coconut truffles on a basis of biscuits, cream, butter and white chocolate. I add a bit of coconut liqueur according to taste, then cover the mass in fine coconut shavings. The mass from which the truffles are formed must be relatively stiff, so after preparing it, I put it in the fridge for a few hours. I always make a test truffle first form the mass in my hands, and if the mass ball has a round enough shape and remains firm, I know that the mass is ready.
I keep my truffles in the refrigerator. I put them either on a plate and cover with foil, or place them in a plastic container and close tightly. I serve these delicious coconut truffles at gatherings with my friends and at special events. They are perfect when served on a sweet table and served as a dessert. I recommend you the following recipe for coconut truffles and enjoy.
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Ingredients for coconut truffles.
- 180 g lady fingers biscuits
- 200 g white chocolate
- 200 ml heavy cream (36%)
- 20 g butter
- 2 tablespoons of coconut liqueur
- 5 tablespoons of shredded coconut
How to make coconut truffles.
Blend the biscuits with a food processor or crush them with a pestle. The consistency of the biscuits after mixing / crushing them should be loose, almost identical to the consistency of flour.
Pour the cream into a pot and bring it to a boil. Remove the pot from the heat and add the white chocolate broken into pieces and the butter. Stir until the chocolate and butter are completely dissolved. Let it cool down for a while, then add the crushed biscuits with coconut liqueur. Mix everything thoroughly, put it into a bowl and cover it. Transfer the bowl in the fridge for at least 4 hours. After that time, remove the mass from the refrigerator, scoop it up with a spoon and form small balls the size of a walnut. Thoroughly coat each ball in coconut shavings and place on a plate. Keep the coconut truffles in the refrigerator.
Good to know when making coconut truffles.
I got a total of 18 coconut truffles.
You can replace the coconut liqueur with marzipan liqueur.
I usually make my truffles from lady fingers biscuits. You can replace them with other biscuits that have a similar taste and texture to lady fingers.
Do you like cakes with coconut? If so, try our recipe for Coconut macaroons.
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