Hi friends!! Happy New Year to all of you! 🙂
Hope it’s been a great start for you guys. I’m glad to finally be able to get back to writing for my blog. The last 3 weeks have been quite hectic for me. I started my first ever job as an intern at Flacq Hospital as from 3rd Jan and I’m still trying to get used to the new routine after 1 year of unemployment. My first posting is in the Obstetrics and Gynaecology department where I’ll be spending 20 weeks! 🙂
The recipe for these delicious treats is adapted from here. You can make the coconut truffles plain (as per the original recipe) or add a yummy white chocolate coating for an even more irresistible delish.
The use powdered milk in the coconut balls might seem unusual but it gives a unique flavor to them. With half of the recipe I got around 40 small snowballs. 🙂
Don’t these White Chocolate Coconut truffles remind you of something? Hmmm… The yummy Ferrero Rafaellos?!… Believe me; they do taste very similar! 🙂 Even I wasn’t convinced until someone told me that the coconut balls are just like Rafaellos. Hope you’ll give the recipe a try and leave your feedback!
- 100 ml water
- 125 g butter/margarine (8 tbs)
- 200 g white sugar (1 cup)
- 3 – 4 tsp vanilla extract
- 2 tsp coconut extract (optional)
- 200 g coconut flour/dessicated coconut (4 cups)
- 200 g powdered milk (3 cups)
- 100 g hazelnuts/almonds, toasted and skinned (optional)
For chocolate coating :
- 300 – 400 g white chocolate
- Keep 1/4 – 1/3 of the coconut flour aside for coating (around 1 cup).
- Heat water, butter and sugar in a saucepan till it comes to a boil and sugar dissolves. Simmer for a few minutes and then set aside to cool slightly.
- Add the vanilla and coconut extracts, milk powder and coconut flour. (Start with 2 cups of coconut flour and then add more as needed)
- Mix well until there are no lumps. The mixture will still be slightly sticky.
- Let it stand for a few minutes in the fridge. (I did not find it necessary to refrigerate)
- Roll out small balls out of this mixture; placing 1 almond or hazelnut in the centre if desired. (I did not add any)
For Plain Coconut Snowballs/Truffles :
- Roll the balls into the rest of the coconut flour till well coated and then refrigerate.
For White Chocolate Coconut Truffles :
- Keep the coconut balls refrigerated while you melt the white chocolate. Break / cut the white chocolate into equal pieces and the melt in the microwave or on stovetop using double boiler. (Make sure you check out my previous post if, like me, you don’t have much experience with melting chocolate!) 🙂
- Using a fork or toothpick, dip and coat each coconut ball in the melted chocolate. Place on a tray (lined with wax paper or lightly greased) and sprinkle with coconut flour before the chocolate sets.
- Once all the truffles are coated, refrigerate till the chocolate hardens and then gently remove from the tray.
One of the things that I miss from last year is my daily cooking adventures; which will be now limited to Sundays and public holidays (if I’m not On call!). But I’ll surely keep on sharing my adventures and recipes with my readers. I’ve been checking my blog regularly and I’m really glad that the site stats did not drop while I was away. 🙂