The Story:
Alright, truffles may be a new favorite. First of all, they are totally easy and low maintenance! Second, they are so simple to transport. I freak out when I drive with cupcakes. I seriously need a “Cupcakes on Board” sign for my car window because I drive like an old woman with that precious cargo. These amazing little treats just melt in your mouth.
Chocolate Coconut Truffles
-
4
oz
cream cheese
softened
-
1
cup
powdered sugar
-
1
cup
milk chocolate chips
-
½
teaspoon
vanilla extract
-
1 ¼
teaspoon
coconut extract
-
½
cup
shredded coconut
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1. Beat cream cheese and powdered sugar until smooth. Scrape down bowl as necessary.
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2. Melt chocolate chips in the microwave or using a double boiler.
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3. Mix melted chocolate into cream mixture until smooth and white streaks are gone.
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4. Add vanilla and coconut extract, mix again.
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5. Place in a Tupperware and refrigerate until able to scoop (15 minutes).
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6. Toast Coconut: Place coconut on a cookie sheet and bake for 5-7 minutes on 200 degrees until it starts to turn golden brown. Let cool, then put in a ziplock bag and crush using a rolling pin. (smaller pieces stick better to the truffles,)
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7. Scoop into small balls (1 ½ tablespoon size).
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8. Place in freezer for 30 minutes, then remove and roll into balls using your hands.
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9. Roll chocolate balls in toasted coconut and place in mini cupcake liners.
