Raspberry Coconut Truffles Recipe

Raspberry Coconut Truffles Recipe photo by Taste of Home

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With a hint of raspberry and an elegant toasted coconut outer layer that's sweet and tasty, these bites will be the star of any party.

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Raspberry Coconut Truffles Recipe

Prep: 30 min. + freezing

Yield: 18 Servings

30 30

Ingredients

1 cup raspberry cream-filled dark chocolate pieces
3/4 cup whipped topping
3 tablespoons seedless raspberry preserves
1/8 teaspoon rum extract
1/2 cup flaked coconut, toasted

Directions

In a small saucepan, melt chocolate pieces over low heat. Transfer to a small bowl and cool to lukewarm, about 7 minutes. Beat in whipped topping, preserves and extract. Place in the freezer for 15 minutes or until firm enough to form into balls.
Shape into 1-in. balls; roll in coconut. Store in an airtight container in the refrigerator. Yield: 1-1/2 dozen.

Editor's Note: This recipe was tested with Hershey's Premier Dark Chocolate Baking Pieces filled with Raspberry Creme.

Nutritional Facts 1 serving (1 each) equals 101 calories, 5 g fat (4 g saturated fat), 0 cholesterol, 7 mg sodium, 13 g carbohydrate, trace fiber, trace protein.

Originally published as Raspberry Coconut Truffles in Simple & Delicious November/December 2006, p51