Sweet Life Disclosure: This is a sponsored post with El Mejor Nido. Thank you for supporting the companies Sweet Life collaborates with which allows me to create fun and unique recipes.
Now, Mother’s day is all about celebrating Mom and putting as much effort as possible into showing her just how much we appreciate her. Being a Mom is the hardest job in the world and we should thank, shower them with love for doing a wonderful job by making them a tray of these amazing truffles! Impress mom with one of the easiest candy there is to make. She will never know how easy these wondrous mini sweets are to make. Truffles only require a handful of ingredients, plus today we are substituting heavy cream for Nestle’s Coffee Mate Natural Bliss Vanilla coffee creamer which all mami’s have on hand for their morning coffee. White chocolate is the star of this recipe so be sure to splurge on a quality chocolate your mom adores.
Coffee creamer is simmered with hibiscus jam until smooth. Pour over white chocolate, whisk until melted and you’re halfway through this recipe, see easy. No melon baller, no need to worry use a spoon to shape your truffles, but make sure you return the shaped truffles to the fridge before shaping with hands and rolling in toasted coconut.
This recipe can easily be adapted. Swap out white chocolate for dark chocolate or mix it up using guava jam or strawberry jam. Roll in cocoa powder or finely diced nuts to create a stunning platter for Mom, she will love them!
These dreamy Mother’s day dessert truffles are made with Coffee Mate Natural Bliss Vanilla creamer. Be sure to visit Nestle’s ElMejorNido.com for additional recipes and products information. And to make sure your Mother’s Day truffles goes off with a hit Nestle’s El Mejor Nido is giving one of my readers a $50.00 gift card to pick up everything need to make this sweet dessert.
To Enter: Simple pin this recipe and leave the link in the comment section. Giveaway ends Monday May 4th, 2015. Sponsor will ship prize to winner. Open to US residents only.
- 1/3 cup Coffee Mate Natural Bliss Vanilla creamer
- ½ cup hibiscus jam
- 12 oz white chocolate
- 1 cup shredded coconut for toasted coconut recipe follows
Make toasted coconut: Preheat oven to 350 degrees. Place shredded coconut on baking sheet. Toast in oven for 10 minutes, until golden stirring occasionally. Remove from oven, cool completely; set aside until ready to use.
For Truffles: In a small saucepan over medium heat simmer creamer and hibiscus jam until jam is completely dissolved. Pour over chocolate, whisk until chocolate is completely melted. Transfer to a bowl and refrigerate for two hours or until completely firm. When chocolate mixture is firm, remove from fridge and with a melon baller or spoon scoop mounds on a plate or baking sheet. Return to fridge for 10 minutes to firm up. Place toasted coconut on a small plate. Remove mounds from fridge and with hands shape mounds into balls and roll in toasted coconut. Return truffles to fridge until ready to serve.