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Strawberry Coconut Cream Cheese Truffles Recipe
Smooth. Creamy. Fruity. Sweet. What more could you possible want from a chocolate truffle?
This recipe uses chocolate that does not require tempering. If you wish to use couverture chocolate and temper Click Here
Ingredients:
- 1 lb. Bada Bing Bada Boom Dipping & Enrobing Chocolate
- 2 cups diced strawberry
- 1 8 oz. package of cream cheese (softened)
- 1 cup sugar
- 2 tsp vanilla
- 1 cup shredded coconut
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Method:
| 1. | In a medium sized bowl, combine coconut, cream cheese, sugar and vanilla and stir until combined. |
| 2. | Gently fold in the strawberries until combined. |
| 3. | Use a melon baller or ganache scoop to form uniform balls of the mixture and place on a cookie sheet lined with wax paper. |
| 4. | Freeze the strawberry cream cheese balls for 1 ½ to 2 hours. |
| 5. | Melt chocolate
according to instructions that came with your Chocoley chocolate.
Ideally, use a double boiler (or a double boiler insert). Do
not let the water touch the bottom of the double boiler. Only
let the water simmer. Do not allow it to boil or you may burn
the chocolate.
Melting Instructions for Bada Bing Bada Boom Dipping & Enrobing Chocolate |
| 6. | Use a stainless steel dipping tool to dip each ball in the melted chocolate, then place onto heavy weight dipping sheet. |
| 7. | Place in refrigerator to set up. |
| Keep chilled until about 20 minutes before you want to serve. |
|