DOUBLE CHOCOLATE COCONUT ALMOND TRUFFLES

Ingredients

1-1/3 cups chopped white chocolate or good quality white chocolate chips
300 ml. sweetened condensed milk (approx. 1-1/4 cups)
1-1/2 tbsp. coconut oil
1/4 tsp. almond extract
1-1/4 cups crushed wafers*
1-1/3 cups shredded coconut unsweetened if you prefer things less sweet
1/4 cup whole unsalted roasted almonds
1-1/4 cups chopped dark chocolate 70%
3-4 tbsp. shredded dried coconut for topping here I used sweetened shredded coconut

Instructions



In a double boiler, or in a pan set over simmering water, melt the white chocolate. Once melted, stir until smooth.



To the melted white chocolate add the sweetened condensed milk, coconut oil and almond extract, mix well.



Add the crushed wafers to the white chocolate mixture and combine until blended.



Add one cup of the coconut to the white chocolate mixture and mix in. Test to see if mixture is too soft by forming a ball in your hands, if the mixture is still too soft add up to a 1/3 cup more of the shredded coconut and mix well.



Let the mixture rest in the refrigerator for about 15-20 minutes. Line a baking sheet with parchment paper, set aside.



Remove from the refrigerator and using a teaspoon or small cookie scoop (I used a size 60 scoop), scoop out mixture, start to roll mixture in your hands into a ball but before completely finishing, stuff an almond in the centre and pinch the ball to close the opening and then continue rolling until you have a nicely formed ball.



While shaping your truffles, melt the dark chocolate in a double boiler over low heat. When chocolate starts to melt stir it with a spatula, turn off the heat but keep your bowl over the warm water so that your chocolate stays nicely melted.



Using a fork, dip each truffle into the chocolate, remove and place onto baking sheet. Repeat until all truffles are done. If desired, sprinkle truffles with dried coconut.



Place baking sheet in the refrigerator to set the chocolate coating on the truffles, once set (takes about 30-45 minutes), place each truffle into a mini paper cup.



To preserve truffles, layer them in a container between parchment paper and store them in the refrigerator for up to 1 week. Let truffles come to room temperature before serving.