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I got into candy-making and baking pretty early on in high school. The moment I found out I could make my own chocolate, I started making it for every event possible. Christmas, bake sales, birthdays, any excuse to make chocolates. There is this satisfying feeling you get when you pop a truffle out of the mold and it’s all shiny and perfect. Something about the whole process just does it for me.
This time I’m making chocolate truffles for my husband’s cousin, Rucha, who is getting married soon! Her family is throwing a wedding kick-off party and I’m sending over a few boxes of truffles for her to share with her family and friends. I’ll be sharing the recipe for all the truffles I sent over throughout this week!
For Rucha’s big fat Indian wedding kick-off party I made three different truffles, all with an Indian flair. The first truffle I made was a coconut burfi truffle covered in dark chocolate. Burfi is fudge-like, milk-based desserts that can be made with carrots, nuts, or coconut. Normally, milk would be cooked down with sugar until it becomes thick, but I used store-bought condensed milk to shorten the process.
The main spice used in burfi is cardamom. I suggest grinding cardamom seeds at home since it’s really adds to the flavor. I have tried using ground cardamom powder that I bought from the store and it just isn’t as strong or flavorful.
To shorten the process I bought melting wafers that are already tempered – I like Ghirardelli’s melting wafers since I think they taste the most chocolate-y and less sugar-y and artifical. These truffles are SO easy to make and taste like a more exotic Mounds bar ( yum!). You should definitely give them a try!
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Coconut Burfi Truffles
- Yield: 30 truffles, depending on size of mold 1x
Ingredients
- 3 cups unsweetened desiccated coconut
- 1 can (14 oz) sweetened condensed milk
- 2 tsp cardamom seeds, freshly ground
- pinch of salt
- 12 oz dark chocolate melting wafers
- 1 tbsp white chocolate
- oil based food coloring powder
Instructions
- In a medium bowl, mix together coconut, condensed milk, ground cardamom and salt. Mix well.
- Melt dark chocolate in the microwave in 15 second increments. Make sure to stir in between each increment until all the chocolate is melted. Do the same with the white chocolate and stir in your choice of food coloring powder.
- Use your finger to smear a little bit of the colored white chocolate in each mold and let it set.
- Pour dark chocolate to the top of each mold and then flip the mold over a baking sheet to remove the excess chocolate. Flip back over and use a spatula to level off and remove the excess chocolate. Pop the mold in the fridge for 2-3 minutes or until set.
- Fill each mold almost to the top with the coconut mixture. Pour additional chocolate into each mold and use a spatula to level off and remove the excess chocolate. Pop in the fridge for 10 minutes or until set.
- Flip the mold over and the chocolates should easily release from the mold. Store in a cool dry place.
