Ingredients: 1 1/2 cups butter (no substitutes) 6 cups confectioners` sugar 3/4 cup heavy or whipping cream 6 cups flaked coconut 1/2 teaspoon almond extract 1/2 teaspoon rum extract 1/2 teaspoon peppermint extract 1 teaspoon cherry extract 2 pounds milk chocolate candy coating, melted 1/2 cup ground almonds 4 ounces white candy coating, melted Red and green candy coating disks, melted
Directions:1. Heat butter in a Dutch oven over medium heat until golden brown, about 7 minutes. Remove from the heat; stir in confectioners` sugar, heavy cream and coconut. Divide mixture among four bowls; stir a different flavor extract into each bowl. Cover and refrigerate 45 minutes, until easy to handle. 2. Line 4 cookie sheets with waxed paper. Shape chilled mixtures into 1-inch balls; place separately on prepared cookie sheets. Chill 1 to 2 hours, until firm. (Can be made ahead. Freeze in airtight containers up to 2 months. Thaw in refrigerator; dip in chocolate and decorate as directed.) 3. Dip almond-flavored balls in milk chocolate coating; sprinkle with ground almonds. Place on waxed paper and let stand until hardened. 4. Dip remaining balls in milk chocolate coating; place separately on waxed paper and let stand until hardened. Drizzle white coating over rum truffles, red coating over cherry truffles and green coating over mint truffles. |