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Coconut Truffle
2013-08-06
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
Metro
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
24
servings
0:15
Preparation
0:15
COOKING
3:30
TOTAL TIME
Ingredients
-
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
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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