Sunday, December 18, 2016

German Chocolate Truffles

I don't what the weather is like where you are, but here in Idaho, we've had snow dumped on us this past week.

Our dog, Cooper, absolutely loves snow.

He acts like it is a new experience each time he goes outside, and loves rolling around in it, eating it, and zipping through it at breakneck speeds.  It is a lot of fun to watch, as long as I am safely and snugly perched inside the house,

I am less than a fan of being out in the snow due to the frigid temperatures, but I do think it is beautiful to look at from someplace warm.

This past week, my someplace warm has been my kitchen.  I have baked batches of cookies, seared some delicious ham, made tasty pastas, and rolled numerous little truffles to be dipped.

As a huge fan of coconut, today's post brings me immense amounts of joy, these truffles are reminiscent of German Chocolate Cake frosting, which is always the best part of the cake in my opinion (which is saying something, as I typically do not enjoy frosting).  Full of sweet coconut and crunchy pecans, these truffles are a true delight if you even remotely enjoy coconut, and are begging to be part of your holiday treat-making routine!
















German Chocolate Truffles

Ingredients:

1/2 c. sugar
1/2 c. brown sugar
1/2 c. butter
3/4 c. evaporated milk
3 egg yolks
1/2 c. flour
1 tsp vanilla
1 c. pecans (chopped)
1 1/2 c. sweetened coconut (shredded)

Coating/Topping:

12 oz. dark chocolate dipping discs (I used Wilton)
toasted coconut

Directions:

In a medium saucepan, stir together the sugars, butter, yolks, milk, and flour.  Bring mixture to a boil over medium heat, stirring constantly until the mixture becomes thick.

Remove from heat.  Stir in the vanilla, pecans, and coconut.  Pour the mixture into a Pyrex dish that has a lid, or a Tupperware container.  Cover and refrigerate for about 2 hours or until completely cooled.

Roll into teaspoon-sized balls and place on a silpat (or parchment paper) lined baking sheet.  Place in the refrigerator for about half an hour (or freeze for 10-15 minutes). To cool the balls again, as they will have warmed from handling.

Melt your chocolate.  Dip each truffle into the melted chocolate with a fork or toothpick, being sure to coat the entire truffle.  Shake off the excess chocolate and place back onto the baking sheet.  Immediately sprinkle with toasted coconut, if desired.  Repeat with remaining truffles.

Enjoy!

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