| Level: | Intermediate |
| Total: | 2 hr 56 min |
| Prep: | 20 min |
| Inactive: | 2 hr 30 min |
| Cook: | 6 min |
| Yield: | 16 truffles |
Ingredients
- 1/3 cup plus 2 tablespoons heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon almond extract
- 12 ounces high quality white chocolate, divided
- 1/2 cup powdered sugar, sifted
- 1 cup shredded coconut flakes
Instructions
- In a bowl, add and heat the cream, butter, extract and 8 ounces of the white chocolate in microwave at medium power at 30-second intervals. Make sure to stir in-between intervals to avoid scorching. Continue on 30-second intervals, stirring in-between until chocolate is smooth and melted. Fold in the sifted powdered sugar. Cover bowl and pop it into the refrigerator for about 1 1/2 hours.
- Place a cooling rack over 1 baking sheet. Cut a piece of parchment paper to fit the inside of another baking sheet. Melt the remaining chocolate in the microwave. Take out the cooled and semi-hardened truffle mixture. Using a tablespoon, scoop out enough to make a ball, about 1- ounce in size. Lay the ball onto the rack. Continue the process until all of the truffle mixture is gone. You should have about 16 truffles.
- Using a pastry brush, “paint” on the melted chocolate and place on the parchment covered cookie sheet. Designate a hand to use only for the sprinkling of coconut. Before moving onto painting the next truffle, use your “sprinkle hand” to decorate the truffle. Continue alternating between painting and sprinkling until you are done. Refrigerate for 1 hour.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 212 |
| Total Fat | 16 g |
| Saturated Fat | 11 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 21 mg |
| Sodium | 24 mg |
Reviews
Taste great. But the time is completely off for the truffles to congeal enough to be shaped into balls. I’m 3 hours in and still chilling then. It’s almost midnight here and I should have been done by now. Not sure what will happen. Big disappointment. 2 stars because the unfinished product tastes great. But… still not done.
I made these two ways. It was a bit hard to roll the balls as they were sticky, but they held thier shape once rolled. however, they were not strong enough on the coconut flavor and the almond gave them a cherry flavor, so i used vanilla instead and put a cup of shredded coconut in the filling mix before refrigerating. made them much better coconut flavor and verry easy to roll into balls. they are a big hit with everyone around here. fantastic!
I don’t know what happened but the chocolate mixture for the truffles never firmed up. I even popped it in the freezer for several hours and that didn’t help. They were EXTREMELY sticky to handle when rolling in a ball. When I set a truffle ball down, it began to ooze flat, like a cookie. They were not too warm – I had just taken them out of the freezer. When I tried to pick up a newly rolled truffle, it collapsed into a pile of goo in my hands. Yuck! I’ve made truffles before with dark chocolate and it was very easy and they didn’t lose their shape. I’m at a loss as to why this recipe didn’t work for me. I threw the whole batch out.
Interesting mix of flavors-love the contrast.