Illustrated Recipe: Cherry & Coconut Truffles

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Hello! This blog post is part of my illustrated recipes series. This week I felt like making peppermint patties, but when I realised I was all out of peppermint extract, I knew I had to get creative. I had recently bought a bottle of Morello Cherry Cordial and thought it would work perfectly. Of course, cherry and chocolate always makes me think of these, so I had to throw coconut into the mix as well. You can always leave the coconut out if you prefer, and you could always substitute the cherry cordial for any other flavour.

INGREDIENTS (based on this recipe)

For the cherry filling:

  • 4 cups icing sugar
  • 3 tablespoons unsalted butter, softened
  • 4 tablespoons evaporated milk
  • 1.5 teaspoons cherry cordial
  • A few drops of red food colouring (optional – I didn’t use any)

For the coating:

  • 450g of dark chocolate (couverture is best because it melts easily)
  • 2 cups dessicated coconut

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DIRECTIONS

1. Combine all the ingredients for the filling in a large bowl, and stir until combined. You should end up with a firm, dough-like consistency. If the filling is too sticky or wet, simply add more icing sugar until it firms up. With your hands, roll teaspoonfuls of filling into balls, and then flatten the balls into  discs with the heel of your palm (see above picture). Lay the discs onto a tray lined with greaseproof paper, and put them into the freezer for at least half an hour. (I left mine there overnight and they were completely fine.) Make sure you don’t skip the freezer step, because this prevents the discs from falling apart when you dip them into hot, melted chocolate later on!

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2. While the filling is in the freezer, prepare your coatings. In one small bowl, melt your chocolate. You can either do this using a double boiler, or you can do it (carefully) in the microwave. Fill another small bowl with the dessicated coconut.

Helena-Maratheftis-cherry-truffles-33. Remove the discs of filling from the freezer. You will need to coat each truffle individually or you will make a giant mess if you do them all at once! Start by dropping a frozen disc of filling into the bowl of melted chocolate, so that it is completely coated. Using a tablespoon, lift it out of the chocolate and immediately drop it into the bowl containing coconut. I used a fork to flip the truffle over to make sure both sides are covered in coconut. Then place the truffle onto a tray lined with greaseproof paper and wait a few hours until the coating hardens.

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Enjoy!  That’s all that’s left to do!

These are delicious and make very cute presents. They can also be stored in the fridge for several weeks.

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3 thoughts on “Illustrated Recipe: Cherry & Coconut Truffles

  1. Thank you so much! These were really tasty – you should make them! Keep an eye out for lots more illustrated recipes :-)

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