The last ingredient in this recipe is listed as: 1 cup unsweetened finely shredded dried". Might this be the coconut?
Chocolate Truffles
Adding rolled oats that have first been ground in the food processor helps hold these chocolate balls together while giving them an earthy note.
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Credit: Todd Coleman
INGREDIENTS
16 tbsp. unsalted butter, softened½ cup superfine sugar
½ tsp. kosher salt
2 oz. bittersweet chocolate, melted
6 tbsp. unsweetened natural cocoa powder
2 tbsp. brewed espresso or dark coffee, at room temperature
2 tsp. vanilla extract
2 ½ cups rolled oats
1 cup unsweetened finely shredded dried coconut
INSTRUCTIONS
1. Combine the butter, sugar, and salt in a large bowl and use a handheld mixer set to medium speed to beat the mixture until pale and fluffy, 1–2 minutes. Add the chocolate, cocoa powder, espresso, and vanilla and continue beating until combined, about 1 minute more.2. Place the oats in the bowl of a food processor and pulse until roughly chopped, about 5 pulses. Add the oats to the chocolate–butter mixture and mix until combined; refrigerate until chilled, 1 hour.
3. Divide the chilled chocolate mixture into 36 portions using a tablespoon-size measuring spoon; roll each portion into a 1" ball. Place coconut in a shallow dish and roll each ball thoroughly in coconut; transfer balls to a baking sheet. Refrigerate for at least 2 hours before serving.
Ratings & Reviews (6)
add rum.
Being Swedish here is my recipe: http://delishhh.com/?p=924 There is 2 oz. bittersweet chocolate, melted in the original recipe.
I made these a few weeks ago and loved them! They taste exactly like the ones you can buy at bakeries and coffee shops around Scandinavia, if not better. They are not very sweet and the taste is subtle but that's just the way they're supposed to be.
YUM!!! I love these…they are so pretty. Great gift idea for my clients! I looked online and found a company that sells the most unique ribbon candy boxes. http://www.boxandwrap.com/candy-boxes-ribbon.html
Nope.
Chocolate Truffles
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