Coconut Almond Truffles

• Vegetarian
• Gluten free

• Condiments

  • 1 package Almond paste

• Baking & Spices

  • 3 cups Bittersweet chocolate chips

• Nuts & Seeds

  • 1 cup Coconut, sweetened flaked
  • 1/4 tsp Coconut extract
  • 1/2 cup Unblanched whole almonds

• Dairy

  • 3/4 cup Whipping cream

Found on pillsbury.com

Description

Ingredients

• 1 cup sweetened flaked coconut
• 3 cups bittersweet chocolate chips (18 oz)
• 3/4 cup whipping cream
• 1 package (7 oz) almond paste, crumbled
• 1/4 teaspoon coconut extract
• 1/2 cup unblanched whole almonds, chopped

Directions

• 1 To toast coconut, sprinkle in ungreased heavy skillet. Cook over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove from heat; cool.
• 2 In medium bowl, place chocolate chips. In 1-quart saucepan, heat whipping cream to simmering. Remove from heat and pour over chocolate chips; let stand 2 minutes. Stir until chocolate is melted. Stir in almond paste and coconut extract until well blended. Cover; refrigerate 3 hours or until firm.
• 3 Line cookie sheets with cooking parchment or waxed paper. In shallow bowl, mix almonds and reserved coconut. Shape chocolate mixture into 40 (1 1/4-inch) balls; roll in coconut mixture, pressing to adhere. Place on cookie sheets. Cover; refrigerate 1 hour or until firm. Store tightly covered in refrigerator.

Nutrition