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Post Info TOPIC: Frozen Chocolate Coconut Truffles


Honorary Dumb Blonde

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Frozen Chocolate Coconut Truffles


16 fl. ounces coconut puree
16 fl. ounces whole milk
1 vanilla bean, split
6 ounces sugar
8 egg yolks
1 pound white chocolate
8 ounces fresh coconut, grated and toasted

In a sauce pan, bring to a boil the milk & coconut puree with the split vanilla bean.  In a separate bowl, combine the sugar & egg yolks & whisk until pale yellow.  Gently pour the hot liquid over the yolks & sugar continuously whisking to avoid scrambling the eggs & pour the mixture back in the original pot & continue cooking & stirring until the mixture coats a wooden spoon.  Remove from the heat & pass the entire ice base through a sieve & place in an ice bath to chill the mixture & to stop the cooking process. Freeze in an ice cream machine according to the manufacturer's specs.  Place the ice cream in the freezer for at least 1 1/2 hours until the ice cream can be easily scooped into a 1 ounce scoop. After scooping, place the ice cream balls back in the freezer to harden. Melt & temper the white chocolate & dip the balls into the chocolate & roll in the toasted fresh coconut.
Store in an air tight container in the freezer until ready to use.



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