Here is a wonderful recipe perfect for Christmas parties and sure to impress your guests. Merry Christmas from Gorgeous Creatures.
Coffee & Coconut Truffles
Makes about 30 truffles
¾ cup of desiccated coconut
1 dessert spoon instant coffee
1 ½ cups icing sugar
¾ cup rolled oats
1 tea-spoon rum & butter essence
Dark chocolate buttons melted (for coating truffles later) or use milk or white chocolate if preferred
1 large table spoon Kremelta (vegetable shortening – to go with chocolate)
Glazed cherries cut in half (for coating later)
Cream the butter & sugar using an electric beater until pale. Add the rest of the truffle ingredients (except chocolate, Kremelta & cherries). Mix together well. Using wet hands roll into balls about the size of a marble. Put onto grease-proof paper and refrigerate until firm.
Melt the chocolate & Kremelta in a double boiler pot over a low heat. Dip each truffle ball (hardened in fridge first) into warm chocolate and then put back onto the grease-proof paper tray. I find it easiest to drop each truffle ball into the chocolate one at a time and fish them out straight away with a teaspoon. Put a half glazed cherry on top for decoration.
Refrigerate until the chocolate hardens. Store in an airtight container in the fridge but I promise they won’t last long; your family and friends will eat them all!!! For fun you can substitute the instant coffee for peppermint essence and have after dinner truffles!