Makes about 4 dozen truffles (1-3/4 pounds)
|1||package (10 ounces) frozen raspberries in syrup, thawed and undrained|
|1/4||cup cream of coconut|
|1||pound premium white chocolate, finely chopped|
|Red paste food coloring for candy|
|Flaked coconut or sifted powdered sugar|
- Place raspberries with syrup in blender or food processor; process until smooth. Strain raspberry mixture through fine-mesh strainer into medium saucepan. Discard seeds and pulp.
- Cook raspberry mixture over medium-high heat until mixture is reduced to 1/4 cup, stirring frequently. Reduce heat to low; add butter and cream of coconut. Cook until butter melts, stirring occasionally. Remove from heat; add chocolate. Stir gently until chocolate melts. Stir in food coloring, a little at a time, until desired color is obtained.
- Pour chocolate mixture into medium bowl; cover with plastic wrap. Refrigerate 8 hours or overnight.
- Place coconut in large shallow bowl. Shape chocolate mixture into 1-inch balls.* Roll in coconut. Store in airtight container in refrigerator. Let stand at room temperature 2 to 3 hours before serving.
If coconut or powdered sugar won't stick because truffles have set, roll balls between your palms until outsides are soft.
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