Monday, December 16, 2013

Easy Chocolate Coconut Truffles

Check it out:
These scrumptious truffles are so easy to make it's ridiculous.  And they can have a zillion variations.  Here's what you need:
Very little patience (perfect, right?)
1 (14 oz.) can of sweetened condensed milk
3 Cups (18 oz.) chocolate chips  (here's a variation already-- I used dark but you can you milk chocolate or white)
1 teaspoon extract (I used coconut.  Imagine if you used raspberry, peppermint, lemon, vanilla, etc.)
1 Cup of something to roll them in (Again, I used toasted organic coconut.  But you can use cocoa, powdered sugar, crushed nuts, sprinkles, etc.)

You don't even need a double boiler!  Just stir the condensed milk with the chocolate in a sauce pan over medium heat until smooth.  Remove from heat and stir in extract.  Cool.  Now chill until firm.  Overnight is fine.  Here's a picture of an ice cream scoop, which I had to use, since mine were a little too cold and firm.  If this happens to you, just let the mixture sit out at room temperature until it's easier to scoop. 

Now, with clean hands, roll it into one-inch balls, then into your coating.  As Your YouTube Mom, I made a video about how to toast coconut, here.  It's the same procedure for toasting nuts.  You want to toast coconut until it's just golden, not dark brown.  Mine looked like this:

Toasting coconut or nuts brings out the flavor.  But you could even skip the toasting if you want.  And you can also sprinkle them with sea salt, but I wouldn't coat them all over with it-- just a pinch is plenty. Now package them up to give as gifts, or store them in a covered container at room temperature, and let the family fight over them.  Because it will happen.  Oh, it will happen.

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