Coconut Truffle

[mrose]

I have a customer who wants a coconut truffle with dark chcoclate? Does anyone have a recipe? Any experiences using coconut milk? Is it a straight sug for cream?

[John DePaula]

I have a customer who wants a coconut truffle with dark chcoclate? Does anyone have a recipe? Any experiences using coconut milk? Is it a straight sug for cream?

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Take a look at Vegan Truffles

[mrose]

Does the coconut milk give a good coconut taste to the truffle, do you need to also use some cream? Using cream is not an issue for this person.

Edited September 30, 2006 by mrose (log)

[Desiderio]

I did some coconut truffle a while back , I didnt use the coconut milk , because the cream wasnt an issue ( I dont know if your costumer wants just coconut truffles because the cream ,vegan stuff or what or just for the flavor),but this is what I did ,I made some coconut macaroons , when they were cold I pass them into the food processor and made a fine powder/ crumb and I added to a dark chocolate ganache , they were quite yummy , actually I should make them again.

Just want to say , that I made regular coconut truffle before the macaroon ones and the coconut flavor was more intense in the macaroon ones, I think tosting the coconut is a part of the flavor enhancement ( ahh spell for that one ?? ).

Edited September 30, 2006 by Desiderio (log)

[mrose]

Can you post a good recipe for macaroons?

Thank you

Mark

[Kerry Beal]

Can you post a good recipe for macaroons?

Thank you

Mark

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I hope you mean just plain old coconut macaroons. Here is the recipe that is my current favorite.

I make another coconut center that I really like with 3 parts milk chocolate, 1 part butter, toasted fine unsweetened coconut and a few drops of coconut flavouring for chocolate. I mold a dark chocolate cuvette, fill, top with milk chocolate and sprinkle with more toasted coconut.

Edited September 30, 2006 by Kerry Beal (log)

[tammylc]

I've been working on coconut truffles myself, using coconut milk. I find a straight up substitution for cream has worked quite well, but since I'm aiming for vegan, I haven't played around with cream or butter in addition. The coconut flavor is very subtle, so I added a little bit of coconut flavoring too.

[Desiderio]

The one I made for the truffle were just plain egg whites sugar and coconut thats the way we use to make them very simple .

The flavor of the coconut as I said comes out tronger with the toasting.I didnt add any flavoring and the flavor was just right.

[bripastryguy]

i have a recipe for a hand rolled truffle, it has the taste and texture of a mounds bar or coconut patty. If this will help, let me know and i'll post the recipe

[mrose]

i have a recipe for a hand rolled truffle, it has the taste and texture of a mounds bar or coconut patty. If this will help, let me know and i'll post the recipe

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Could you please post that recipe.

BTW. I grewup in East Meadow when they were just starting to build all those split levels houses. At that time there was nothing taller than a 2 story building.

[Kerry Beal]

i have a recipe for a hand rolled truffle, it has the taste and texture of a mounds bar or coconut patty. If this will help, let me know and i'll post the recipe

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Could you please post that recipe.

BTW. I grewup in East Meadow when they were just starting to build all those split levels houses. At that time there was nothing taller than a 2 story building.

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Do you have Roger Geert's Belgian Chocolates? It has a lovely coconut center, tastes like mounds bar, but a bit more liquidy.

PM your regular e-mail and I can send my mastercook version if you don't have the book. I might have fiddled the recipe a bit, I don't have the book with me to compare.

[bripastryguy]

Coconut Filling

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups heavy cream

3 cups light corn syrup

3 1/2 pounds sugar

1 cup water

3 1/2 pounds macaroon coconut (desicated, unsweetened)

Bring cream, corn syrup, sugar and water to the boil. Stir in coconut and cook until tender. Spread onto a sheetpan and chill until cold.

I then take this and scoop with the smallest ice cream scoop I have, chill again. Then I roll in tempered dark chocolate then into toasted shredded coconut