Indulge in the Delightful Taste of Coconut Cream Truffles
- Carbohydrate 3.18353889206323 g
- Cholesterol 6.77847222795241 mg
- Fat 4.17323250216493 g
- Fiber 0.4 g
- Protein 0.174868611133765 g
- Saturated Fat 3.04806666803636 g
- Serving Size 1 1 truffle (10g)
- Sodium 27.6972777931612 mg
- Sugar 2.78353889206323 g
- Trans Fat 0.275315055706822 g
- Calories 49 calories
Step-by-step
- Beat butter with a hand mixer until smooth.
- Mix in extracts, cream of coconut and salt.
- Slowly add the powdered sugar until it’s mixed in.
- Mix in coconut.
- Drop tablespoon sized balls on a wax-paper lined cookie sheet and roll into uniform balls.
- Chill for at least 1 hour before dipping.
- You can wrap the cookie sheet with foil and chill overnight, if needed.
- When ready to dip, melt candy melts according to package directions.
- Dip each ball into the melts, tapping off the excess, and place on a new cookie sheet lined with wax paper.
- (If your truffles start to get soft, pop them in the freezer for a few minutes before continuing.)
- Sprinkle with sprinkles or coconut, if desired.
- Chill until set, store in refrigerator.
- Best served at room temperature.
Confectioners working with coconut fat must manage temperature precisely because lauric acid melts rapidly at 78 degrees Fahrenheit. Without adequate chilling, the soft center deforms when submerged in warm coating chocolate. Standard kitchen practices demand keeping centers below 40 degrees Fahrenheit in the refrigerator for at least 60 minutes before the enrobing stage.
Fat bloom occurs when untempered or overheated coating chocolate cools too slowly, leaving dull gray streaks across the surface. Melting candy melts or baking chocolate in 30-second increments using 50 percent power prevents scorching and maintains the viscosity required for an even shell. Tapping the dipping fork gently against the bowl rim removes excess coating, preventing thick pools from forming at the base of each piece.
Substitutions alter structural integrity significantly when adjusting fat ratios in confectionery fillings. Replacing softened butter with coconut oil changes the room-temperature firmness because fractionated oils lack the emulsified water content found in dairy butter. Storing finished confections in airtight containers within the refrigerator preserves quality for up to two weeks, though tempering allows service at 68 degrees Fahrenheit for optimal sensory release.
