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Being a Mom is the hardest job in the world and we should thank and shower them with love for doing a wonderful job by making them a tray of these amazing truffles!
Recipe created by Vianney Rodriguez, author of the blog Sweet Life Bake.
Brought to you by
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Place coconut on baking sheet.
TOAST, stirring occasionally, for 10 minutes or until golden. Remove from oven; cool completely. Set aside.
HEAT jam and Coffee-mate in small saucepan over medium heat, stirring occasionally, until jam is completely dissolved. Place chocolate in a large bowl. Pour jam mixture over chocolate; whisk until chocolate is completely melted.
REFRIGERATE for 2 hours or until completely firm. When chocolate mixture is firm, scoop into mounds with a melon baller or spoon and place on a plate or baking sheet. Refrigerate for an additional 2 hours or until firm.
PLACE toasted coconut on a small plate. Remove chocolate mounds from refrigerator; shape mounds into balls with hands; roll in toasted coconut. Return to refrigerator until ready to serve.
|Calories from Fat||30|
|Total Fat 3.5g||5%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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