Sunday 11 January 2015

Boozy Coconut Truffles

I don't want this blog to be all about healthy eating in January, because that's no fun, and a little of what you fancy does you good. That's just science.

This is actually a recipe that I made just before Christmas. I'd had a little obsession for a while about making truffles for presents, and I spent an afternoon trying out some different recipes. My cookie dough ones were terrible, the peanut butter ones were awesome (I used this recipe) and the salted caramel ones tasted great, but were really tricky to make. By far, the easiest and most popular ones were my coconut ones, and so now I shall pass this immense knowledge onto you. You lucky people.

These have Malibu in them, but don't worry if you don't like alcoholic chocolates - you get a lovely hint of coconuttyness at the end, but no boozyness at all. So if a child ate one, there's 2 tablespoons stretched across 20+ truffles, so don't fret too much.

These are super easy but do take a while - there's just a bit of refrigerating and freezing though, so they're a good thing to, say, start in the morning and finish in the evening, and leave to set overnight.

Boozy Coconut Truffles
 400g white chocolate
90g cream cheese (half a tub)
30g icing sugar
100g dessicated coconut
2 tablespoons Malibu Coconut Rum

Makes 20-24 truffles.

1. Melt half of the chocolate (200g) in a bain marie, or in the microwave on a medium setting (checking and stirring regularly).
2. In a large bowl, beat cream cheese, icing sugar and Malibu together either with a wooden spoon or an electric whisk.
3. Stir in the melted chocolate and the coconut.
4. Cover with clingfilm and refrigerate for at least 4 hours (if you haven't got much fridge space, decant to a smaller bowl like I did).
5. Get out the fridge and shape into 3/4 inch balls (about 24). Place on a baking tray covered in foil or greaseproof paper.
6. Put in the fridge for a couple more hours to set or in the freezer for 30-60 minutes. I recommend the freezer!
7. Melt the remaining chocolate as you did earlier, and then dip one truffles at a time into the chocolate. I used two forks to gently lift the truffles out, which allowed the chocolate to drip through the prongs and made it easy to pop them back onto the baking tray.
8. If desired, sprinkle the truffles with dried coconut, but be quick - if you've frozen them before dipping, you'll find the chocolate sets almost instantly.
9. Leave the truffles to set - I just left them out on the side overnight, but you could put them in the freezer to speed them up. They should last about a week in the fridge.

Nom nom nom.

Disclaimer: Malibu sent me the alcohol featured in this post. Thanks, Malibu!


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