Easy Raspberry Coconut Truffles Recipe | Delicious Homemade Treats

Raspberry-Coconut Truffles

YIELD Makes about 4 dozen truffles (1-3/4 pounds)

INGREDIENTS

1 package (10 ounces) frozen raspberries in syrup, thawed and undrained 1/2 cup butter 1/4 cup cream of coconut 1 pound premium white chocolate, finely chopped Red paste food coloring for candy Flaked coconut or sifted powdered sugar

PREPARATION:

1. Place raspberries with syrup in blender or food processor; process until smooth. Strain raspberry mixture through fine-mesh strainer into medium saucepan. Discard seeds and pulp.
2. Cook raspberry mixture over medium-high heat until mixture is reduced to 1/4 cup, stirring frequently. Reduce heat to low; add butter and cream of coconut. Cook until butter melts, stirring occasionally. Remove from heat; add chocolate. Stir gently until chocolate melts. Stir in food coloring, a little at a time, until desired color is obtained.
3. Pour chocolate mixture into medium bowl; cover with plastic wrap. Refrigerate 8 hours or overnight.
4. Place coconut in large shallow bowl. Shape chocolate mixture into 1-inch balls.* Roll in coconut. Store in airtight container in refrigerator. Let stand at room temperature 2 to 3 hours before serving.

   *To give truffles a professional appearance, use a 1-tablespoon scoop with a release, similar to a miniature ice cream scoop. As the scoop is drawn through the truffle mixture, it forms a rough ball shape. The truffle only needs a little additional shaping in your palms to make a perfect ball before coating. Using the scoop also makes your truffles more uniform in size.

Hint If coconut or powdered sugar won't stick because truffles have set, roll balls between your palms until outsides are soft. This recipe appears in: Candy