Raspberry Coconut Truffles
These Raspberry Coconut Truffles are a sure way to win your significant other’s heart this year. I guarantee, they’ll be so impressed that you made these yourself, (don’t tell, but they’re super easy!), and will be so in heaven with the sweet-tart blend of flavors, there’s no way you can go wrong.
Servings: 12 truffles
- 12 raspberries
- 1 cup confectioners sugar
- ½ cup heavy cream
- 2 tablespoon butter
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut shredded
- 4 oz Baker's Chocolate (about 60% cacao)
Make the Coconut Icing:
Using a stand mixer or an electric hand mixer, whisk together 1 c confectioner’s sugar, ¼ c heavy cream, 1 tablespoon butter, 1 teaspoon vanilla extract, and ¾ c coconut until well mixed.
Coat the Raspberries:
Grab a bit of the icing with your fingers and wrap each raspberry in a ball of icing. Don’t worry about being perfect here...no one will know the difference, as they’ll be sealed in a chocolate shell in a few minutes...just do your best. Place each on a tray covered with parchment or wax paper.
Once you’re all done with this step, place them in the freezer for about 15-20 minutes to set the icing a little so it’s not so sticky for the next step of dipping them in chocolate.
Break or cut the chocolate into small pieces that will melt easily and place into a microwave-safe bowl. Add 1 tablespoon butter and ¼ c heavy cream. Microwave in 15-second increments, then stir, until it’s all incorporated together, smooth, and not overly thick (about 2 to 3 times should do it).
Using a toothpick and a spoon, dip each ball into the bowl of chocolate and spoon the melted chocolate over each one, covering all sides. Place on a tray covered with parchment or wax paper. Sprinkle a little more coconut over each one and refrigerate for 3 hours.