Monday, 3 August 2015

Lime and Coconut Truffles

As I was making these truffles this song popped into my mind, tragically I started to 'bop along' to the only part that I could remember... she put de lime in de coconut and drank em bo(th) up.  I like to finish the truffles with a coating of melted white chocolate and a sprinkle of chopped pistachio nuts, however, this takes more time and makes them more expensive to make.

A simpler method is to roll them in coconut or toasted coconut which is also a good variation for people with nut allergies unless they also have an allergy to cocnut.

They can also be rolled in chopped pistachio nuts or dipped in white chocolate and then rolled in the chopped pistachios. The one on the left is rolled into the nuts, the one on the right is dipped in white chocolate and then rolled in the chopped nuts.

 Sometimes I put a pistachio in the middle as I roll the truffles.

These are the tools that I use. For dipped chocolates I mostly use the round one as it can be used to scoop out the truffle and the excess chocolate will drip off. The fork like one is good but will leave a hole, the same way that the skewer does. I camouflage that with the chopped nuts.

Lime and Coconut Truffles
Lime & Coconut Filling
200 g white chocolate
1 sachet Coconut milk powder
1/2 cup lime juice
1 1/2 cups dessicated coconut

Chocolate Coating
200 g white chocolate
Chopped pistachio nuts

Alternative Coating
Chopped pistachio nuts/dessicated coconut /toasted dessicated coconut

Lime & Coconut Filling
Mix coconut milk powder into the lime juice. Break white chocolate into small pieces and add to the lime and coconut milk powder.

Melt white chocolate and lime/coconut milk together (use microwave on medium setting 1 minute intervals)

Add dessicated coconut. Mix well

Place in fridge until firm enough to roll into small balls

Roll mixture into small balls.

To Decorate

Chocolate Coating
Melt white chocolate (use microwave on medium setting 1 minute intervals)

Dip the truffles into the melted white chocolate, I use specialist tools but a skewer will also work. Allow excess chocolate to drip off and back into the bowl and then place the truffle on a tray covered with baking paper. Dip one or two at a time and make sure that you sprinkle with the chopped nuts before the chocolate sets.

Sprinkle with chopped pistachios.

Alternative Coating
Roll balls in chopped pistachios/coconut/toasted coconut

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