Coconut Milk Truffle

Lately, my son has been pestering me to make truffles and claimed that I may lose “my truffle making skills !”   Ha…ha…It was an indirect way of asking truffles.  My last truffle posting was coconut truffle, where the coconut is caramelized and used as a filling.

But, this one is an un-caramelized Coconut, which is coated outside the truffle. Also coconut milk is used. Hence, known as coconut milk truffle!!

 

Ingredients :   ¾ cup of coconut milk (store brought)       ;      1 cup of dark chocolate (60 % coco)   ;   for garnishing desiccated coconut      ;        180 gms of dark chocolate melted for enrobe the truffle   (you may use fresh coconut milk and coconut for garnishing)

Procedure :  Boil the coconut milk in heavy bottomed pan. Once it starts boil, remove from the heat and add 1 cup of dark chocolate whisk slowly until to get smooth and homogenous mixture and allow to cool at room temperature and transfer to the fridge for about two hours.

Now, using a small ice cream scoop or a melon baler, form the chocolate into round (bite-sized) shape. Place them onto the baking sheet and transfer to fridge allow the truffles to harden.

Meanwhile, temper the dark chocolate using double boiler and keep aside.

Now, dip chocolate balls into the tempered dark chocolate using fork and tap to remove excess chocolate. Place truffles one at time into baking sheet and keep it the fridge for 15 - 20 minutes, and again repeat the same.

In a tray sprinkle desiccated coconut and place the truffle on it and move the truffle around to coat well and transfer to the fridge for about 30 min.

Coconut Truffle

 My neighbor is a very big fan of Bounty. She always picks bounty bars, whenever she go for shopping.  Just to surprise her, I want to do something pretty close to her favorite Bounty.

Bounty has desiccated coconut enrobed with milk or dark chocolate options. It’s not a big deal to reproduce the same at home. but, wanted to do better than Bounty. There is no much option at the coating (chocolate) part. But, there are options in Coconut filling. Instead of a simple desiccated coconut filling, I go with caramelized coconut filling.

This has given a different dimension to the Truffle.  We both were pleased with the final product and happy to share here.

Ingredients :  1 tablespoons corn syrup       ;        1/2 cups sugar        ;        2 tbsp of water            ;             1/4 cup of cream              ;               10 gms of butter  (melted)          ;        1 ½ cup of desiccated coconut             ;        Tempered chocolate 150 gms (60 % coco)         ;         melted white chocolate (optional)

Add sugar, corn syrup and water into a saucepan and heat the pan on high flame. Stir until the sugar is dissolved.

Once the sugar is dissolved, stop stirring and wait until the syrup starts to turn light golden colour. Meanwhile, mix the cream and butter together and keep it ready.

Now, add the butter cream mixture into a hot sugar mixture. While doing this, please take care of yourself by standing back from the flame. (hot steam may rise suddenly)

Do not stir. With the help of candy thermometer, measure the mixture temperature. Wait until it reaches 110°Celsius.

Remove the pan from heat and add the desiccated coconut and stir well. Pour the mixture into a lined baking tray and allow it to cool at room temperature.

Once cooled remove from the tray and cut into heart shape small cookie cutter. (Like coconut burffi) Refrigerate the heart shaped caramelized coconut for at least an hour. 

Meanwhile, you can prepare the tampered chocolate using the double boiler. (if you don’t like dark  chocolate’s mild bitterness, you can go with semi-sweet chocolate)

Drop the chilled coconut bars into a tempered chocolate and allow it to coat all over. Then scoop out with the fork and tap on the side of the bowl so that the remaining /extra chocolate drops from the bar.

Place the chocolate coated coconut bars onto baking paper and transfer into the fridge for about 20 - 30 min.

As a final touch, just two lines on it with (melted) white chocolate with piping bag.  Once again, keep it in the fridge for about 30 min.

Chocolate with Caramelized Coconut, gives a chewy chocolate experience…. She Delighted.

Coconut shortbread cookies

Since, my Coconut Macarons post viewed my many thought of posting one more Coconut based recipe but this time cookie. Also, my son wants something more than the shortbread cookies. 

This is another experiment project. But, it turned out very tasty and crisply cookie.

The Ingredients list :   1 cup of All purpose (AP) flour  or Wheat flour    ;    ¼ cup of Sugar     ;   110 gms of soft butter   ;   2tsp of corn flour ;   1/8 cup of  desiccated coconut    ;   Pinch of  Salt    ;      1/4 tsp of Cardamom powder

Beat butter with sugar till it turns into pale in color. Add cardamom powder and mix well.

In a separate bowl, mix the AP flour, corn flour, salt and slowly add the flour mixture into the butter-sugar mixture and blend well till all combined well.

Shape the dough into ball shape and roll it in to log shape for about 6 inch’s length then brush with milk on sides of dough and roll it on the desiccated coconut. Make sure the coconut coated on the all sides of the dough.

Cover the coated dough tightly with cling wrap and keep it in the fridge for about 30 to 45 min. 

Cut the log shaped dough in to ½" thickness by knife and arrange it in baking tray. Transfer the baking tray in 180°C pre heated oven for about 20 - 25 min.

Allow it to cool and transfer into Air tight container.

Coconut Macarons

 

Want to make very simple Macarons, as my previous macarons was widely accepted and good hit on the hit counter.

Yes, Coconut Macarons.  But, in south india, its widely called Coconut biscuit. (Though it’s pretty close to biscuits but falls under Confectionery group. because, of egg white and no Flour used in the recipe)

Those who were in their teen’s during 80’s, they know about  these biscuit and love it too. In 80’s the bakery’s are getting popular in urban’s and their evening specials are Coconut Macarons (biscuit) and Puff.  I am a fan of both.

There are lot of memories attached to this Coconut Macarons, I am sure, everyone will a story behind to say.

The Ingredient’s  are  :      2 Egg Whites      ;      1/2  Cup Sugar      ;      1 ¼  Cup Desiccated Coconut      ;   1/2 tsp Vanilla Essences.     ;   Salt to taste

In a large bowl, whisk together egg whites, sugar, vanilla essence and salt until frothy. Add coconut and mix to combine.

Using ice cream scoop, scoop the coconut mixture, place 1/2 inch apart on prepared baking sheet (macaroons will not spread during bake)

Bake, in the Preheat oven of 180°C until lightly golden (But, I wanted brownish color, so kept little longer. i.e.  35 to 40 minutes) don’t forget to rotate baking sheet halfway through.

Allow it cool for some time (it will be easy to remove from the baking paper) and transfer to wire rack to cool completely, then store in an airtight container.