Chocolate coconut truffles

Yield: 2 dozen

Measure Ingredient
½ cup Heavy cream
3 tablespoons Butter or margarine; cut in chunks
2 tablespoons Sugar
2 4-oz packages sweet cooking chocolate; broken in chunks
1 tablespoon Orange, almond, coffee or other liqueur OR use
1 teaspoon Vanilla

Microwave cream, butter and sugar in large microwaveable bowl on high 1½ minutes; stir. Microwave 1 ½ minutes or until mixture comes to a full boil. Add chocolate and liqueur; stir until chocolate is melted.

Refrigerate about 2 hours or until firm enough to handle. Shape into 1-inch balls. Roll in coconut or nuts. Store in refrigerator.

from Inland Valley Daily Bulletin March 16, 1995 typed by Tiffany Hall-Graham

Submitted By TIFFANY HALL-GRAHAM On 03-25-95

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