Snowball truffles with coconut flakes
Votes: 1
Time: 2 hours 56 minutes
Complexity: average
Quantity: 16 truffles
Complexity: average
Quantity: 16 truffles
The dessert's name perfectly captures its resemblance to a winter treat and is perfect for a holiday menu. The contrasting flavors of almond and coconut in these truffles create an intriguing combination.
These "snowballs" are more difficult to form than real ones due to the stickiness of the mixture. You can make the task easier by adding about 1 cup of shredded coconut to the truffle mixture before refrigerating it. This will not only make it easier to form the balls but also adjust the flavor if you feel the almonds are too dominant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup plus an additional 2 tablespoons of heavy cream
- 1/4 cup butter
- 1 teaspoon almond extract
- 340 g white chocolate, broken
- 1/2 cup icing sugar, sifted
- 1 cup coconut flakes
We recommend
Recipes with similar ingredients: cream, butter, almond extract, white chocolate, powdered sugar, coconut flakes
Cooking the dish according to the recipe:
- Add the cream, butter, almond extract, and 230g of white chocolate to a bowl. Microwave on medium power for 30-second intervals, stirring between each one to prevent burning. Repeat until the chocolate is smooth and melted. Gently stir in the sifted powdered sugar. Cover the bowl and refrigerate for about 1.5 hours.
- Place a wire rack on one baking sheet and cut a sheet of parchment paper to fit the other. Melt the remaining chocolate in the microwave. Remove the cooled and semi-hardened truffle mixture, scoop out about 30 grams with a tablespoon, and shape into a ball. Place it on the wire rack. Continue until all the truffle mixture is used up. You should have about 16 truffles.
- Using a pastry brush, coat the truffle with melted chocolate and place it on a parchment-lined baking sheet. Use one hand only for sprinkling coconut. Decorate the candy with white shavings before moving on to the next truffle. Continue alternating between painting and sprinkling until done. Refrigerate for 1 hour.
Categories:
recipe / Winter dishes / Festive dishes / New Year / Desserts / Candies / American cuisine / Sandra Lee
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