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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
- 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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|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.|
Freeze the strawberry cream cheese balls for 1 ½ to 2 hours.
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
|6.||Use a stainless steel dipping tool to dip each ball in the melted chocolate, then place onto heavy weight dipping sheet.|
Place in refrigerator to set up.
| Keep chilled until about 20 minutes before you want to serve.