Special Diet - Created Date : 16.9.2019

3 Raw Material Coconut Mushroom

3 Raw Material Coconut Mushroom

3 Raw Material Coconut Mushroom

3 Ingredients Coconut Truffles are delicious and chocolate covered coconut candies are easy to make. This is a wonderful bite-sized bake sweet recipe idea that will surprise your guests!

When I was a kid, my favorite candies were Bounty; It is similar to the well-known Almond Joy brand, but it does not contain almonds. Simply, they are coconut-filled chocolate candies. In my opinion this coconut truffles are a great addition to any dinner party with bite-sized treatments.

Original truffle made with chocolate ganache and covered with cocoa. They've got their name because they look like mushrooms.

According to the legend, these delicate chocolate candies were the work of a famous French chef Auguste Escoffier. One day, one day in the 1920s, when there was an accident, he was working on a pastry cream. Instead of pouring the hot cream into the scrambled egg and sugar bowl, he accidentally poured it into a bowl of chocolate chips. After the chocolate and cream were mixed and hardened together, they realized that the mixture had a paste-like structure and was easy to work with. The culinary artist then decided to remove the small balls from this mixture and cover them with cocoa. After doing so, he was surprised by the similarity of truffles fungus growing in the Perigord region of France and also the Piedmont region in Italy.

Today, truffles have many shapes and flavors. When you go to the store, you can find various chocolate-covered creams next to the chocolate ganache covered with cocoa powder. In the United States, both were called truffles. However, some French fodder can discuss with you the names of these chocolate treatments.

How to make Coconut Truffles:

It is very easy to make bite-sized coconut mushrooms. All you have to do is mix the sugary coconut flakes with condensed milk. Then, open the small balls using this mixture. To make sure that the balls are of equal size, I like to use 1 tablespoon ice cream scoop to remove the coconut mixture. Place the coconut balls on the parchment paper baking tray. Cool the coconut balls for about an hour.

After one hour, melt the semi-sweet chocolates in the microwave or on a double boiler. Soak the coconut balls in the melted chocolate and place them on parchment paper again. Cool for another hour before servicing.

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