Cocanut Truffles

By apachefreight

Ingredients

• 3 (4-ounce) bars white chocolate, chopped
• 1/2 cup heavy whipping cream
• 1/4 cup cream of coconut
• 1 teaspoon vanilla extract
• 1/2 (16-ounce) package vanilla-flavored candy coating
• 1 cup sweetened flaked coconut

Preparation

Step 1

1. Place chocolate in a medium bowl. Set aside.
2. In a small soucepan, combine whipping cream of coconut, vanilla, and coconut extract. Cook over medium heat until mixture boils. Add to chocolate, whisking until smooth. Cover mixture, and refrigerate for at least 4 hours.
3. Line a baking sheet with parchment paper. Set aside.
4. Remove chocolate mixture from refrigerator. Using a 1-inch springloaded scoop, scoop mixture into portions. Use hands to roll portions into balls. Place balls on prepard baking sheet. Freeze for 30 minutes.
5. In a microwave-safe bowl, melt candy coating on 100 percentpower in 30-second intervals until melted, stiring between intervals.
6. Using two forks, one to lift and the other to balace, carefully dip truffles in candy coating, Return truffles to prepared baking sheet. Sprinkle with desird amount of flaked coconut.
7. Freeze until set, approximatly 15 minutes, Store in an airtight container between layers of parchment paper for up to 3 days.