White Chocolate Raspberry Coconut Truffles
Ingredients
Directions
White Chocolate Raspberry Coconut Truffles
So after making these white chocolate raspberry blondies, I was obsessed with the white the chocolate / raspberry / coconut butter combination.
As soon as I took a bite of the blondies, I put my apron back on and started making these. The raspberry sauce is a bit fussy, but you really don’t want raspberry seeds in your truffles. It’s just not pleasant.
Does anyone know why these came out kind of purple? Some kind of chemical thing? They were supposed to be pink. Red + white + off white does not equal purple.
These are creamy, but not super creamy like your average chocolate and cream truffles. And the coconut taste isn’t strong, but it’s still there. If you like the texture of shredded coconut, go ahead and throw some of that in there.
http://www.texanerin.com/2012/08/white-chocolate-raspberry-coconut-truffles.html
33 comments on "White Chocolate Raspberry Coconut Truffles" — Add one!
This comment has been removed by the author.
I made these a week ago one night when I "needed" something sweet. They turned out really great with a very pleasant magenta color. I love white chocolate but find it achingly sweet, so the tart raspberries were the perfect match. I actually rolled mine in unsweetened cocoa powder since I love chocolate+raspberry and to take the sweetness back a notch. Divine. My friend came over, fell in love with them, and we immediately went out and bought ingredients for her to make them for Valentines this week for work. I'm thinking about bringing some into a meeting at work next week as well, dipped in dark chocolate. Thanks for the recipe! (I followed you over from Chocolate and Carrots)
I'm so happy that you and your friend liked them! And good to know what color yours came out. I still can't figure out how mine came out almost purple. Oh, and cocoa powder is a great idea. I'll have to try that next time! Thanks for the feedback. I really appreciate that you took the time to leave some! And thanks for letting me know that you found me over at Caroline's. :)
Anon – You dumped all the leftover ingredients from the blondie recipe? Hahaha. Well, I hope that works. :) I cooked the raspberries for about 5 minutes… I'll add that to the recipe! Thanks for pointing that out. Did you like the blondies? Sure hope so. :) Thanks for your comment!
Hi!! Thank you so much for this recipe! I just made them and theyre in the fridge now:) I didn't use the exact measurements you used (basically I just dumped all the leftover ingredients from your blondie recipe) so I'm not sure how they'll turn out… And I dont have a food mill so its not exact smooth haha. But I love raspberries and coconut and white chocolate so I'm sure they will be yummy! Just a question though, approximately how long do you keep the raspberries on the saucepan for?? Thanks again!
Evan – What?! I feel like I'm constantly making coconut butter. I wish I had your overabundance problem. :)
I have so much storebought coconut butter I need to get rid of and no ideas what to do with it. This recipe looks delicious and fantastic!
Flavia – Oh, good! Love having matching food / blog. Thanks for letting me know. :)
Claire – Thank you. :)
Kathryn – Thanks! I like to keep things simple.
Christina – Or you can make your own! There's a link on how to do that in the recipe. Although I've heard the Artisana stuff is creamier. No store bought coconut butter in Germany (at least that I've found) so I'm totally content with homemade. :)
Ashley – Thanks! Isn't white chocolate the best? I don't understand why there are so many white chocolate haters out there. I hope you'll like them!
Maureen – Thank you very much! I hope you like them. :)
Lora – Thanks!
Anna – Thanks! And yeah, it's a good one to start with because it's so easy. :) Not that truffles are all that difficult!