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January 2019

Christmas Recipes

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White ChocolateCoconut Truffles Recipe

White ChocolateCoconut Truffles recipe and other christmas recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print White ChocolateCoconut Truffles recipe  PDF


Dottie Cross TMPJ72B 4 tb (1/2 stick) unsalted butter
8 oz White chocolate finely chop
1 c Shredded sweetened coconut
divided 1 Large egg yolk at room
temperature 2 tb Coconut liqueur or light rum
1/2 ts Vanilla e tract
Melt the butter in a heatproof bowl over very hot, not simmering, water. Add the white chocolate and melt, stirring occasionally, just until smooth. Remove from the heat and whisk in 1/4 cup of the coconut, the egg yolk, coconut liqueur, and vanilla. The mi ture may separate, but keep whisking and it will come together. Cover tightly with plastic wrap and refrigerate until firm, at least 3 hours or overnight. Using a melon baller, scoop up the mi ture and roll into 1 inch balls. Roll each ball in the remaining coconut, pressing the
coconut on so it will adhere. Refrigerate until ready to serve. (The truffles can be prepared up to 3 days ahead, tightly covered, and refrigerated, or frozen for up to 1 month. Makes about 30 truffles. Source: An Edible Christmas cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

White ChocolateCoconut Truffles recipe and other christmas recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
676 people have voted
Last Reviewed on 2019-01-19



Saturday, Jan 19 2019 Download & Print White ChocolateCoconut Truffles recipe  PDF   Christmas recipes RSS   New

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1 sm Jello any flavor 1/3 c Light corn syrup 2 tb Margarine 4 c Tri cereal Butter 9 square pan. In large saucepan, heat jello (dry), corn syrup and butter to boiling over medium heat stir constantly. Remove from heat stir in cereal until evenly coated. Pat mi ture in pan with buttered back of spoon. Cover chill until set, about 30 minutes. Cut into squares. Store at room temperature. Makes 3 dozen squares. ...

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