Spiced latte and coconut truffles

Spiced latte and coconut truffles

By
From
Atelier Confectionery
Makes
40
Prep
30 mins
Cooking time
5 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
50g desiccated coconut
250g white chocolate chips
180ml thick cream
2 cardamom pods, bruised
2 cloves
1 strip orange zest
25g unsalted butter, cubed
100g white chocolate chips, melted
icing sugar, for dusting

Method

  1. Line a baking tray with baking paper.
  2. Place the desiccated coconut in a shallow dish or tray. Place the white chocolate chips in a large heatproof bowl.
  3. Meanwhile, bring the cream, bruised cardamom, cloves and orange rind to the boil in a saucepan. Remove from the heat and leave to infuse for 2 minutes.
  4. Strain and pour the cream onto the chocolate and mix well. Add the butter, a cube at a time, and mix until fully combined and smooth. Leave the ganache to set for at least 4 hours before making into truffles.
  5. Lightly dust your hands with icing sugar, then take heaped teaspoons of the ganache and roll it into balls. Half dip the truffle into the melted chocolate and roll in your palms ensuring that the melted chocolate is covering the truffle. Roll in the desiccated coconut, shaking off any excess then place on the prepared baking tray and leave to set in a cool dry place for about 1 hour. Store in a cool dry place for up to 5 days.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again