Piña Colada Truffles

Piña Colada Truffles

Product Code: R0338

Tropical truffles made with mouth-watering pineapple flavor, coconut, and white chocolate.

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INGREDIENTS

9 oz. white chocolate, finely chopped
½ cup heavy cream
1/8 tsp LorAnn Oils Pineapple Super-Strength Flavor
1/8 tsp salt
4 Tbsp unsalted butter, softened
1 cup sweetened shredded coconut, for rolling
Powdered sugar, for dusting

DIRECTIONS

  1. Place chopped white chocolate in a bowl and set aside.
  2. In a small saucepan, heat heavy cream over medium heat and bring to a boil.
  3. Pour heavy cream over white chocolate. Allow chocolate to soften for about 1 minute. Add LorAnn Oils Pineapple Flavor and salt. Whisk until chocolate is melted.
  4. Whisk in softened butter until ganache is completely smooth.
  5. Transfer ganache to a bowl. Cover with plastic wrap, pressing directly onto ganache mixture. Refrigerate until ganache is fIrm, about 2 hours.
  6. Scoop mixture into 1-inch portions and place on a tray lined with parchment paper. Dust hands with powdered sugar and use palms to roll each truffle into a ball. Roll truffles in shredded coconut to coat. Store in an airtight container in the refrigerator until ready to serve.
Serving Size: Makes about 3 dozen truffles


Piña Colada Truffles


Piña Colada Truffles
By
Rich truffles made with pineapple flavored white chocolate rolled in coconut.
Ingredients
  • 9 oz. white chocolate, finely chopped
  • ½ cup heavy cream
  • 1/8 tsp LorAnn Oils Pineapple Super-Strength Flavor
  • 1/8 tsp salt
  • 4 Tbsp unsalted butter, softened
  • 1 cup sweetened shredded coconut, for rolling
  • Powdered sugar, for dusting
1. Place chopped white chocolate in a bowl and set aside.2. In a small saucepan, heat heavy cream over medium heat and bring to a boil.3. Pour heavy cream over white chocolate. Allow chocolate to soften for about 1 minute. Add LorAnn Oils Pineapple Flavor and salt. Whisk until chocolate is melted.4. Whisk in softened butter until ganache is completely smooth.5. Transfer ganache to a bowl. Cover with plastic wrap, pressing directly onto ganache mixture. Refrigerate until ganache is fIrm, about 2 hours.6. Scoop mixture into 1-inch portions and place on a tray lined with parchment paper. Dust hands with powdered sugar and use palms to roll each truffle into a ball. Roll truffles in shredded coconut to coat. Store in an airtight container in the refrigerator until ready to serve.
Prep time:
Cook time:
Total time:
Yield: Approx. 3 dozen truffles
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Norm From United States
FAILURE
August 7, 2020
Did not harden enough to make balls with hands. May be my fault as I used white almond bark IPO white chocolate. Put in freezer to cool to make balls. Coconut wouldn't stick after powdered sugar.
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