coconut truffle

Name: coconut truffle
Cook time: 1 h
Total time: 1 h
Yield: 75
Ingredients: 600 g white couverture; 100 g Whipped cream; 100 ml Batida de Coco (coconut liqueur); 100 g Coconut oil; 100 g Butter; 100 g whole peeled almonds (as small as possible); 150 g Coconut flake; 7-10 Tbsp Cling film; 75 Chocolate cuffs

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 75

600 g white couverture
100 g Whipped cream
100 ml Batida de Coco (coconut liqueur)
100 g Coconut oil
100 g Butter
100 g whole peeled almonds (as small as possible)
150 g Coconut flake
7-10 Tbsp Cling film
75 Chocolate cuffs

Directions

1
Coarsely chop the chocolate coating and melt it in a warm water bath. Warm the cream and coconut liqueur. Remove the pot from the stove, melt coconut oil and butter in it. Gradually add the dissolved chocolate coating to the lukewarm mixture and stir until a homogenous mixture is formed. Line a rectangular form (approx. 30 x 20 cm) with foil and pour in the mixture. Let it cool down, cover with foil and put it in a cool place overnight.
2
Turn the cooled mixture onto a board, remove the foil and cut the mixture into approx. 75 pieces/cubes of the same size. Form cubes into balls with hands as cold as possible, working an almond into each ball. Put the grated coconut in a bowl and turn the finished balls immediately. Put the coconut truffles on a tray and chill for 1-2 hours. Place in chocolate cuffs and store in the refrigerator. Take out of the fridge about 30 minutes before serving
3
Tip: The balls are very soft and can be formed better if you have coconut flakes on your hands