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Coconut Hibiscus Truffles

Author Vianney Rodriguez

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.