White chocolate coconut truffles – homemade Raffaello

I made these white chocolate truffles for Valentine’s Day last year. They are extremely easy and quick to make, and they they taste similar to Raffaellos.

Makes about 20 truffles

1/4 cup (60 ml) heavy cream
7 ounces (200 g) white chocolate, good quality, broken into chuncks
1 tbsp (14g) butter
1/2 tsp vanilla extract, optional
1/3 cup (30 g) coconut flakes
1/3 cup coconut flakes for rolling

Directions

Melt chocolate with cream over bain marie at low heat. Stir continuously until the chocolate is almost melted. Add butter and continue stirring until smooth. Remove from heat.
Alternatively, melt chocolate in microwave, checking and stirring every 30 seconds. Add butter, stir until butter is melted. Add cream, and stir. Add vanilla extract and coconut flakes, let it cool, cover and refrigerate for a couple of hours until the mixture gets firm enough to roll it into balls.
Using a teaspoon roll the mixture into small balls. Roll each ball into coconut flakes. Refrigerate in an airtight container for up to 2 weeks.

Recipe adapted from homecookingadventure.com

Kahlua truffles

8 ounces (227 grams) Ghirardelli 60% cocoa bittersweet chocolate chips
1/2 cup (120 ml) heavy whipping
2 tablespoons (28 grams) unsalted butter, cut into small pieces
2 tablespoons Kahlua
1 tsp instant coffee granules
1/4 cup cocoa powder

Place the chocolate chips in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn’t melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) Add the liqueur and coffee granules stir. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Place the cocoa powder in a small bowl. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Adapted from Joy of Baking