Food recipes
Chocolate Coconut Bourbon Truffles
Chocolate Coconut Bourbon Truffles Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d spartan, real semi-sweet chocolate baking chips, alcoholic beverage, distilled, whiskey, 86 proof shortening c...
Chocolate Coconut Bourbon Truffles
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, distilled, whiskey, 86 proof
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
Directions:
Special equipment: a heatproof bowl and silicone spatula
In a saucepan over medium heat, bring the coconut milk to a simmer, 6 to 8 minutes.
While the coconut milk heats, set a heatproof bowl over the top of the saucepan and add the chocolate chips.
Once the coconut milk comes to a simmer, remove from the heat, carefully pour the coconut milk over the chocolate chips and let sit for one minute.
Stir with a silicone spatula until smooth and melted.
Stir in the bourbon and coconut extract.
Pour the mixture into an 8-by-8-inch glass dish in an even layer.
Gently tap to release any air bubbles.
Cover with plastic wrap and refrigerate until cool and set up, about 2 hours.
Line a rimmed baking sheet with parchment and sprinkle with the cocoa powder.
Use a 1-tablespoon scoop to portion the truffles.
Place them on the prepared baking sheet and roll to coat in the cocoa powder.
Refrigerate until ready to serve.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
spartan, real semi-sweet chocolate baking chips,
alcoholic beverage, distilled, whiskey, 86 proof
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cocoa, dry powder, unsweetened
Directions:
Special equipment: a heatproof bowl and silicone spatula
In a saucepan over medium heat, bring the coconut milk to a simmer, 6 to 8 minutes.
While the coconut milk heats, set a heatproof bowl over the top of the saucepan and add the chocolate chips.
Once the coconut milk comes to a simmer, remove from the heat, carefully pour the coconut milk over the chocolate chips and let sit for one minute.
Stir with a silicone spatula until smooth and melted.
Stir in the bourbon and coconut extract.
Pour the mixture into an 8-by-8-inch glass dish in an even layer.
Gently tap to release any air bubbles.
Cover with plastic wrap and refrigerate until cool and set up, about 2 hours.
Line a rimmed baking sheet with parchment and sprinkle with the cocoa powder.
Use a 1-tablespoon scoop to portion the truffles.
Place them on the prepared baking sheet and roll to coat in the cocoa powder.
Refrigerate until ready to serve.