Ingredients with Measurements:
- 1 cup shredded coconut
- 1 cup raspadura (unrefined cane sugar)
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 1 tablespoon coconut oil
Special equipment needed:
- Food processor
- Double boiler or microwave-safe bowl
- Baking sheet lined with parchment paper
Step-by-step instructions:
1. In a food processor, pulse the shredded coconut until finely chopped.
2. In a saucepan, combine the raspadura, heavy cream, unsalted butter, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce the heat to low and let the mixture simmer for 5 minutes, stirring occasionally.
4. Remove the saucepan from the heat and stir in the vanilla extract and chopped coconut.
5. Let the mixture cool for 10 minutes.
6. Using a small cookie scoop or spoon, form the mixture into balls and place them on the prepared baking sheet.
7. Refrigerate the truffles for at least 30 minutes or until firm.
8. In a double boiler or microwave-safe bowl, melt the dark chocolate chips and coconut oil until smooth.
9. Dip the truffles into the melted chocolate, using a fork to remove any excess chocolate.
10. Place the truffles back on the baking sheet and refrigerate for another 10 minutes or until the chocolate has hardened.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Refrigeration time: 40 minutes
Temperature:
Cook over medium heat and refrigerate.
Serving size:
Makes about 20 truffles.
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 6g
Cholesterol: 10mg
Sodium: 30mg
Total carbohydrates: 13g
Dietary fiber: 1g
Total sugars: 11g
Protein: 1g
Substitutions for ingredients:
- Shredded coconut can be substituted with almond flour or ground nuts.
- Raspadura can be substituted with brown sugar or coconut sugar.
- Heavy cream can be substituted with coconut cream or almond milk.
- Unsalted butter can be substituted with coconut oil or vegan butter.
Variations:
- Add chopped nuts or dried fruit to the truffle mixture for added texture.
- Roll the truffles in cocoa powder or chopped nuts instead of dipping them in chocolate.
- Use white chocolate or milk chocolate instead of dark chocolate.
Tips and tricks:
- Make sure to finely chop the shredded coconut in the food processor to ensure a smooth texture in the truffle mixture.
- Use a small cookie scoop or spoon to form the truffles into balls for consistent size.
- Refrigerate the truffles before dipping them in chocolate to prevent them from falling apart.
- Use a fork to remove any excess chocolate from the truffles to ensure a smooth finish.
Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Truffles can be served chilled or at room temperature. Do not reheat.
Presentation ideas:
Arrange the truffles on a serving platter and sprinkle with shredded coconut or cocoa powder.
Garnishes:
Garnish with fresh berries or mint leaves.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with fresh fruit or a cheese platter.
Troubleshooting advice:
- If the truffle mixture is too wet, add more shredded coconut or almond flour.
- If the truffle mixture is too dry, add more heavy cream or almond milk.
Food safety advice:
Make sure to refrigerate the truffles before serving to prevent bacterial growth.
Food history:
Raspadura is a traditional unrefined cane sugar used in many Latin American countries.
Flavor profiles:
The truffles have a sweet and nutty flavor with a rich chocolate coating.
Serving suggestions:
Serve as a dessert or snack.
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