My Miss 12 made these Coconut Cream Truffles at Christmas last year. We loved them so much, perfectly sweet and creamy. Great to give as a gift, make for a bring a plate, or serve between meals on Christmas day. Very easy to make, hope you enjoy this Christmas.
Ingredients
Method
- Heat cream, 3/4 cup of coconut in a medium sized sauce.
- When mixture is simmering, remove from heat and stir in chocolate.
- Allow mixture to stand for 5 minutes.
- Add butter, stir all ingredients until well combined.
- Cover and place in refrigerator for 3 hours.
- Roll a teaspoon of mixture into a ball
- Then coat in remaining coconut.
- Place in a container and keep refrigerated.
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6 comments
Kat, do you use an Australian 20 ml tablespoon or a NZ 15 ml tablespoon?
I always seem to have trouble when Aussies use a 15 ml tablespoon as I use the standard one.
Thanks
Hi Patriciaa, I can imagine that would be confusing, I didn’t realise they are different. I use an Australian tablespoon size.
Hi Kat, I really love the coconut cream truffles! I’ve been making them in preparation for Christmas. However, I’ve noticed that some batch comes out nice and firm, easy to roll and others come out quite sticky and soft. Do you know why this is?? I can’t figure out why when I’m doing the same things for all the batches!!!
Hi Elizabeth, would the butter be too soft on the 2nd batch? Perhaps sat too long on the kitchen bench?
Quick question, Kat. I’m using tinned coconut cream, and of course, there is a thick layer of cream on the top if the tin sits for long. Are you using the cream shook up to be reincorporated, or skimming that thick cream off the top?
I would just shake it before I opened the can