These are one pretty looking valentine’s day special truffles. Cream cheese cuts the sweetness of white chocolate just enough to make it work for you. And coconut gives it amazing texture and depth to the flavor. This recipe is super easy and totally worth the effort. Give it a try.
Ingredients:
- 8 oz semi-sweet chocolate
- 8 oz cream cheese
- 5 tbsp coconut shredding
- 12 oz white chocolate
- Sprinkle sugar to decorate
Tip:
- Use good quality chocolate to make truffles long lasting and taste good
- While mixing chocolate with cream cheese let chocolate cool to room temperature.
- If the white chocolate thickens while covering the truffles just reheat it in the microwave for 15 -20 seconds.
- Sprinkle sugar to truffes as soon as they are covered with white chocolate otherwise it won’t stick.
- If sweetness is too low for your liking you can either add milk chocolate instead of semi-sweet chocolate or add 2 tbsp confectioner’s sugar to the mix.
Directions:
- Take room temperature and soft (but not too soft) cream cheese in a glass bowl and whisk until the texture is smooth and there are no more lumps. Keep aside.
- Add semi-sweet chocolate in a glass bowl and melt it in microwave at 30 second intervals until it is smooth.
- Once the chocolate is at room temperature add it to the cream cheese and mix well.
- Then, add coconut shredding, mix well and using “1 tbsp” measuring cup make scoops of the mixture.
- Arrange them on a baking tray and refrigerate for about 20 minutes.
- Take the tray out of the refrigerator and make scoops into balls and refrigerate again for about 10 minutes.
- Meanwhile, melt white chocolate in microwave to cover truffles with it.
- Take tray out of the refrigerator and start covering the truffles with melted and room temperature white chocolate.
- Add sprinkle sugar immediately after covering the truffles.
- Store in an air tight container and enjoy.
