Candy Recipes
Orange Coconut Truffles
Yield: about 40 truffles
Ingredients
- 9 ounces best-quality semisweet chocolate, finely chopped
- 1 cup heavy cream
- 3 1/2 tablespoons unsalted butter, at room temperature, cut into 4 pieces
- 1 teaspoon orange extract
- 1 cup Kellogg's Rice Krispies
- 2 cups sweetened flaked coconut, toasted
Instructions
- Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil over high heat. Pour cream over chocolate and stir gently until completely smooth. Let rest for a minute, then stir in butter, two pieces at a time. Stir in orange extract.
- Cover and chill for at least 3 hours. Check after 1 hour.
- When mixture is cold and stiff but not hardened, stir in Rice Krispies.
- Line a baking sheet with wax paper. Place coconut in a wide shallow bowl. Spoon up a scant tablespoonful of chocolate mixture and drop into the coconut. Roll to shape into a ball as you coat it with coconut. It doesn't need to be perfectly round. Continue with remaining chocolate. Place each coated truffle on baking sheet.
- Cover and chill until ready to serve.