Monday, January 18, 2010

Easy Coconut and White Chocolate Christmas Truffles

OK, I owe a huge apology, this was supposed to be posted before Christmas and I didn't make it! However, Valentines Day is coming up and as they're not traditionally Christmassy, you could make these for Valentines Day! They're REALLY easy and quick to make. Those who know me will testify that I'm a one pot cook, never follow a recipe as stated because I like to cheat, and anything that takes longer than 30 - 45 minutes just doesn't make it into my repertoire!

Check out my time saving tips at the end of the post - the recipe is the "proper" way but my tips will provide a quicker, simpler way of doing things. Also at the end of this post are tips on how to package for gifts.

Also, there's a printable version of this recipe here. Makes it easier for you to save or print out and should save paper :-) There is also a convenient link on the Blog page of where all PDF instruction sheets will be listed.

The photo above is by John Paul Urizar, sorry no shots of mine, they were all eaten too quickly!

White Chocolate Coconut Truffles
Makes 20


  • 100g/3.5 ounces slivered almonds
  • 2 cups dessicated coconut
  • 1/3 cup/80ml/2.70 ounces thickened cream 35% milk fat (thick pouring cream or double cream, not whipped with peaks)
  • 180g/6.35 ounces Nestle Premium White chocolate, broken into squares
  • 2 tablespoons Malibu (coconut rum)
How To
1. Preheat oven to 180°C/360°F. Line a baking tray with baking paper. Spread slivered almonds over baking tray. Bake for 5 minutes or until golden. Process in a food processor until finely chopped.

Note: Occasionally I make these on arrival at friends' houses and may not have access to a food processor. I have been known to substitute crushed nuts or to place slivered almonds in a freezer bag and bang with a rolling pin to crush.

2. Spread coconut over baking tray. Bake 3 – 4 minutes or until lightly golden and toasted. Remove and cool. Be sure to watch both nuts and coconut as they will turn and burn quickly. Do not walk away during steps 1 and 2.

3. Pour cream into heat proof bowl. Place over a saucepan of simmering water, until hot. Add chocolate. Heat, stirring with a metal spoon until melted and smooth. Remove from heat.

4. Stir in Malibu, nuts and ½ a cup of the coconut.

5. Refrigerate for 3 hours or until firm enough to roll into balls.

6. Line a tray with baking paper. Roll into balls and then in the coconut. Place on a tray and refrigerate.

Credits: Original recipe taken from Super Food Ideas, December 2003/January 2004

Cheats Tips

a. Whilst the nuts are in the oven (I bump up the temperature BUT KEEP A VERY CLOSE EYE ON IT), I place the cream in a microwave bowl (large enough to take chocolate, nuts and coconut at the end to save washing up :-)) and heat. You should do it on a low heat however I do it on high for short spurts - 1 minute then 30 seconds until it's hot enough to melt the chocolate. Add the chocolate and stir. It should melt easily. Have the chocolate at room temperature and it will stir in within a minute.

b. Bash the nuts whilst the coconut is in the oven. You will need to stir the coconut several times as it will start to catch at the edges. Don't forget about it.

c. When you have combined the chocolate mix with the nuts and coconut, place it in the freezer (if you have room!) to speed up the rolling process.

I did the above and I had the mixture in the fridge and everything cleaned up within 20 minutes of starting- and I bashed the nuts by hand!

Packaging for Gifts

Here's some ideas for what I've done in the past:

1. Buy cheap white bowls from a $2 shop or Ikea, line with a napkin that fits with your Christmas colour scheme, layer truffles and wrap with clear cellophane and ribbon/raffia/jute twine etc. The bowl becomes part of the present. If you don't have enough truffles to fill the bowl (sometimes happens with the last gift), I fill the gaps with mixed sweets, lindt ball chocolates etc. I make sure at Christmas I have a packet of something in the cupboard ready to use as a filler when making my food gifts. It also adds colour to these.

2. Place on Bamboo plates (they have a rustic hand made look which I love), and wrap with cellophane and raffia tie.

3. Find cheap tupperware type containers (I prefer Pyrex as it is glass), fill with truffles, close lid, wrap like a normal gift. The container becomes part of the gift.

4. Tea cup and saucer. Wrap as per suggestion #1.

5. You could make your own boxes and wrap in cellophane. Or wrap a box in fabric. Download the tutorial to make your own open box from Lovely Design's blog  here. The template is adaptable to any size which I love. I also love her blog on how she used her boxes as kitchen drawer dividers. Fabulous!

1 comment:

april marie mai said...

wow, those look amazing!