Explore Coconut Truffles, Coconut Rum and more!

Explore related topics

Quick Coconut Truffles. Chop 1 bar (3.5oz) dark choc & put in bowl. Heat 1 oz cream until just bubbling, add to chocolate, along w 1 tbsb cream of coconut and/or coconut rum. Cover & set 5 min. Stir until chocolate is melted & smooth (microwave in 10-sec bursts if necessary). Chill 2-3hrs. Scoop out & hand roll into balls. Garnish by rolling in toasted coconut. Makes about 15 truffles.

Quick Coconut Truffles. Chop 1 bar (3.5oz) dark choc & put in bowl. Heat 1 oz cream until just bubbling, add to chocolate, along w 1 tbsb cream of coconut and/or coconut rum. Cover & set 5 min. Stir until chocolate is melted & smooth (microwave in 10-sec bursts if necessary). Chill 2-3hrs. Scoop out & hand roll into balls. Garnish by rolling in toasted coconut. Makes about 15 truffles.

Dark chocolate-raspberry ganache coated in white chocolate: Heat 1/4c seedless rasp. jam & 2oz cream until just bubbling. Pour over 3oz dark choc and whisk until smooth. Melt & temper 12 oz white choc & coat candy mold. Chill that while you put ganache in a piping bag, then pipe into molds, leaving 1/8 in. Pop in the fridge for 5 min, then remove and add remaining white choc on top of the filling. Chill 10 min, then pop truffles out of mold. I used a magnetic mold & garnished w/ transfer…

Dark chocolate-raspberry ganache coated in white chocolate: Heat 1/4c seedless rasp. jam & 2oz cream until just bubbling. Pour over 3oz dark choc and whisk until smooth. Melt & temper 12 oz white choc & coat candy mold. Chill that while you put ganache in a piping bag, then pipe into molds, leaving 1/8 in. Pop in the fridge for 5 min, then remove and add remaining white choc on top of the filling. Chill 10 min, then pop truffles out of mold. I used a magnetic mold & garnished w/ transfer…

Milk Chocolate Toffee Truffles. Chop 2 bars Green & Black's Toffee milk choc & put in bowl. Heat 1/3c cream until just bubbling, add to chocolate. Stir until chocolate is melted & smooth (microwave in 10-sec bursts if necessary) Pour onto parchment & chill 3 hrs. Cut into cubes. Chill those while melting & tempering 3 bars dark choc for coating. Dip & garnish (I used gold pearl dust, but if you had some toffee to crush that would be perfect!)

Milk Chocolate Toffee Truffles. Chop 2 bars Green & Black's Toffee milk choc & put in bowl. Heat 1/3c cream until just bubbling, add to chocolate. Stir until chocolate is melted & smooth (microwave in 10-sec bursts if necessary) Pour onto parchment & chill 3 hrs. Cut into cubes. Chill those while melting & tempering 3 bars dark choc for coating. Dip & garnish (I used gold pearl dust, but if you had some toffee to crush that would be perfect!)

Dark Chocolate Salted Caramel Truffle. Bottom layer: make your favorite caramel recipe, pour onto a parchment-covered marble slab to cool, and sprinkle with sea salt. Top layer: melt & temper 8 oz dark chocolate, then stir in 4 oz room-temperature unsalted butter. Pour over your caramel, and let set overnight. Slice into squares and dip in melted & tempered dark chocolate. Sprinkle with sea salt to garnish.

Dark Chocolate Salted Caramel Truffle. Bottom layer: make your favorite caramel recipe, pour onto a parchment-covered marble slab to cool, and sprinkle with sea salt. Top layer: melt & temper 8 oz dark chocolate, then stir in 4 oz room-temperature unsalted butter. Pour over your caramel, and let set overnight. Slice into squares and dip in melted & tempered dark chocolate. Sprinkle with sea salt to garnish.

Coffee Almond ChocolateTruffles. Chop 2 bars Green & Black's Almond milk choc & put in bowl. Heat 1/3c cream until just bubbling, add to chocolate, along w 1oz coffee brandy. Stir until chocolate is melted & smooth (microwave in 10-sec bursts if necessary) Pour onto parchment & chill 3 hrs. Cut into cubes. Chill those while melting & tempring 3 bars dark choc for coating. Dip & garnish w almond slivers.

Coffee Almond ChocolateTruffles. Chop 2 bars Green & Black's Almond milk choc & put in bowl. Heat 1/3c cream until just bubbling, add to chocolate, along w 1oz coffee brandy. Stir until chocolate is melted & smooth (microwave in 10-sec bursts if necessary) Pour onto parchment & chill 3 hrs. Cut into cubes. Chill those while melting & tempring 3 bars dark choc for coating. Dip & garnish w almond slivers.

Dark Chocolate Salted Margarita Truffles- perfect for Cinco de Mayo! Melt & temper 8 oz dark chocolate, stir in 2 oz lime-infused olive oil (I highly recommend Fiore's Persian Lime!), 1 oz tequila, and a pinch of sea salt. Pour into a piping bag and pipe into shell molds prepared with dark chocolate (I used a magnetic mold & transfer sheet for garnish), then bottom, refrigerate for a few minutes, and tap the mold to release your treats!

Dark Chocolate Salted Margarita Truffles- perfect for Cinco de Mayo! Melt & temper 8 oz dark chocolate, stir in 2 oz lime-infused olive oil (I highly recommend Fiore's Persian Lime!), 1 oz tequila, and a pinch of sea salt. Pour into a piping bag and pipe into shell molds prepared with dark chocolate (I used a magnetic mold & transfer sheet for garnish), then bottom, refrigerate for a few minutes, and tap the mold to release your treats!

Milk Chocolate Bailey's Irish Cream & Toffee Truffles. Chop 2 bars Green & Black's Toffee milk choc & put in bowl. Heat 1/3c Bailey's until just bubbling, add to choc, cover & set 5 min. Stir until chocolate is melted & smooth. Pour onto parchment & chill overnight. Cut into cubes. Chill those while melting & tempering 3 bars dark choc for coating. Dip & let cool. For garnish, melt (in microwave)1/2c vanilla candy melts with 1 oz Baileys in a disposable wilton icing bag & drizzle over…

Milk Chocolate Bailey's Irish Cream & Toffee Truffles. Chop 2 bars Green & Black's Toffee milk choc & put in bowl. Heat 1/3c Bailey's until just bubbling, add to choc, cover & set 5 min. Stir until chocolate is melted & smooth. Pour onto parchment & chill overnight. Cut into cubes. Chill those while melting & tempering 3 bars dark choc for coating. Dip & let cool. For garnish, melt (in microwave)1/2c vanilla candy melts with 1 oz Baileys in a disposable wilton icing bag & drizzle over…

Persian Sour Cherry Saffron Rice (Polow), the crunchy crust on the bottom is the BEST part!

Persian Sour Cherry Saffron Rice

Persian Sour Cherry Saffron Rice (Polow), the crunchy crust on the bottom is the BEST part!

Pinterest
Search