2 6-oz. packages white chocolate baking squares or white baking bars, chopped
1/4 cup heavy (whipping) cream
1/4 cup cream of coconut
1 TBS. butter
2 TBS. white creme de cacao
2 6-oz. packages white chocolate baking squares or white baking bars, chopped
2 TBS. shortening
3-1/2 cups flaked coconut
Instructions
For filling, place 12 ounces of chopped white chocolate in a food
processor. Cover and process until finely chopped. In a small
saucepan, heat and stir whipping cream, cream of coconut, and
butter until hot but not boiling. Remove from heat. With food
processor running, carefully pour hot mixture through feed tube
into chocolate. Process until smooth, scraping down bowl, if
necessary. Stir in creme de cacao. Transfer mixture to a bowl.
Cover and chill about 3 hours or until firm. Shape filling into
3/4-inch balls. Freeze for 15 minutes.
Meanwhile, in a 4-cup glass measuring cup, combine remaining 12
ounces white chocolate and the shortening. In a large glass bowl,
pour very warm tap water (100 F. to 110 F.) to a depth of 2
inches. Place measuring cup containing white chocolate inside
large bowl. (Water should cover bottom half of measuring cup.)
Stir white chocolate constantly with a rubber spatula until
chocolate is completely melted and smooth. (This takes about 20
minutes; don't rush. If water cools, remove measuring cup.
Discard cool water; add warm water. Return measuring cup to bowl
of water.)
Line a baking sheet with waxed paper. Dip frozen balls into melted
chocolate, allowing excess to drip back into the measuring cup. Roll
balls in coconut. Place truffles on prepared baking sheet. Chill
for 10 minutes or until set.
TO STORE- Place candy in layers separated by waxed paper in an
airtight container; cover. Store in the refrigerator up to 2 weeks.
Serving
Suggestions
Let stand at room temperature about 30 minutes before serving.
Originally Submitted
7/31/2008
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