These are some of my favorite winter chocolates to make. They're like a homemade mounds or bounty bar. I love to temper my chocolate and make molded chocolates, but you can also roll and chill the filling to hand-dip it in chocolate, too! These are a great given as gifts alone or combined with dark or milk chocolate truffles, chocolate covered homemade caramels, chocolate dipped orange or lemon peel (on of my all-time favorites!!!), gingerbread ganache truffles, raspberry dark chocolate ganache truffles, mint dark chocolate ganache truffles, or white chocolate ganache truffles.
1 1/3 cup sweetened flaked coconut
In a small frying pan, bring to a rolling boil over medium heat:
2 Tbsp heavy cream
2 tsp vanilla extract or vanilla bean paste
Remove from heat and add, stirring until chocolate is completely melted:
2 oz. white chocolate (chips or chopped finely)
Once chocolate has melted, stir in:
finely processed sweetened flaked coconut, from above
Let filling cool.
Fill molded chocolates, as you would with chocolate ganache or caramel filling.
OR
Make small balls or bars of filling and place on a parchment-paper lined pan. Chill in the refrigerator or freezer until hard. Hand-dip in chocolate, as desired.
Molds filled with coconut filling, with the bottoms being piped on. Here there are milk chocolate (top and left) and semi-sweet chocolate (bottom right) being filled with coconut truffle filling! (I usually pipe chocolate around the edges and use a spoon to spread the chocolate evenly on the bottom of the truffles)
Delicious and beautiful molded truffles - coconut-filled are shown in hearts.
Coconut-Filled Chocolate Truffles - gluten free!
In a small blender or food processor, process until very fine:1 1/3 cup sweetened flaked coconut
In a small frying pan, bring to a rolling boil over medium heat:
2 Tbsp heavy cream
2 tsp vanilla extract or vanilla bean paste
Remove from heat and add, stirring until chocolate is completely melted:
2 oz. white chocolate (chips or chopped finely)
Once chocolate has melted, stir in:
finely processed sweetened flaked coconut, from above
Let filling cool.
Fill molded chocolates, as you would with chocolate ganache or caramel filling.
OR
Make small balls or bars of filling and place on a parchment-paper lined pan. Chill in the refrigerator or freezer until hard. Hand-dip in chocolate, as desired.
Tasty milk-chocolate molded truffles.
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