Dark Chocolate Coconut Rum Truffles
Ingredients
The truffle mixture
-
1½
cups
graham cracker crumbs
-
1
cup
shelled pecans
-
½
cup
confectioners’ sugar
-
2
Tablespoons
unsweetened cocoa powder
-
2
Tablespoons
honey
-
¼
cup
coconut rum
-
1
cup
sweetened shredded coconut
-
2
teaspoons
orange zest
-
1
teaspoon
pure vanilla extract
The chocolate coating
-
10
ounces
quality semi-sweet or bittersweet chocolate
Instructions
- Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Toast the pecans for 7-8 minutes, then chop finely.
- Combine all ingredients except the chocolate in a bowl and mix well.
- Chill the mixture in the refrigerator for 45 minutes.
- Melt the chocolate using a double boiler or microwave, then let it cool slightly.
- Roll the chilled mixture into balls and dip each into the melted chocolate.
- Place the dipped truffles on the baking sheet and refrigerate until the chocolate sets.
Nutrition Facts (estimated)
Servings
25 truffles
Calories
100
Total fat
5g
Total carbohydrates
12g
Total protein
1g
Sodium
10mg
Cholesterol
0mg
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