Thursday, March 5, 2015

Coconut truffle

I think my readers know how much I like quick versions in cooking. Truffles come under such classification. Though there are many lengthy variations, I tailored my recipe so that I can accomplish it without much effort.
Last weekend we invited our friend Raynor for lunch and I started making dessert a day ahead. While making the dessert (what dessert? I will tell you all in another post), I had some left over sugar syrup and I wanted to incorporate it in something else. Then I remembered this easy dessert I have seen in food-network TV sometime ago.
I have forgotten the exact ingredients, so I made my own. Here is the recipe for  a dessert which we can prepare very quickly and effortlessly,  but I am sure it will be liked by all.

coconut and nuts in sugar syrup

everything got ready to be rolled into balls

balls to be kept refrigerated

After dipping in white chocolate.

White chocolate coconut truffles are ready !

Ingredients:
unsweetened shredded dry coconut - 1 cup
chopped nuts (almond, cashew) - 2 tbsp each
chopped dry fruits - 1 tbsp (optional)
sugar - 1/2 cup (or) little more
salt - a pinch
cardamom - a pinch
rose essence - 2 drops'
coconut oil - 1 tbsp (I used Aldi's simply nature brand)
For dipping:
White chocolate - 3/4 cup

Method:
Put the sugar in a saucepan and add 2 tbsp water. Bring it to boil and let it thicken a little for 1 more minute (one string consistency). Switch off.
 Run the chopped nuts, dry fruits and coconut in a mixer / blender to get a semi smooth powder. (We can  use fresh or dessicated coconut. I used dried coconut).
Put this powder, salt, cardamom, coconut oil into the prepared sugar syrup. Mix well , start heating and keep in low heat. Stir continuously for 1 - 2 minutes till it gets thick. Then add rose essence and switch off.
Spread wax paper over a plate. Grease it with 2 drops of coconut oil.
Make gooseberry size small balls ( 1 inch diameter). Keep them on wax paper and chill them in fridge (not freezer) for at least 1 hour.
Before taking out, prepare the white chocolate dipping.
Put the white chocolate in microwavable bowl, heat for exactly 1 minute. Take out and mash with fork. If needed microwave for 10 seconds or another seconds more. It should be runny now.
Take one coconut ball in fork, dip it in white chocolate, roll well and take out. keep it in same wax paper. Likewise do for all the coconut balls. Immediately drizzle a few strings of dessicated coconut over all the truffles (optional). Place the truffle plate inside fridge for 1 or more hours. Coconut truffle is ready !

Serving suggestion:
Serve as snack or dessert or party favor.
Try to keep these truffles inside fridge for more crispy taste. But it holds good in room temperature for 3-4 hours.
Makes 20 truffles.

1 comment:

Rafeeda AR said...

that one looks amazing... yum...