White chocolate almond truffles rolled in flaked coconut, kicked up a notch with bourbon. Contributed by Coming Home with Gooseberry Patch.
Ingredients
2 (6-ounce) packages white chocolate chips
1/4 cup heavy cream
2 tablespoons bourbon or heavy cream
6 (6-ounce) package slivered almonds, very finely ground
1-1/2 cup sweetened flaked coconut
Directions
- Place chocolate chips and cream in a medium bowl set over a pan of hot (not boiling) water; stir until melted and smooth. Stir in bourbon or cream and almonds. Spread in a lightly greased 8″x8″ baking pan. Chill for about one hour, until firm. Cut into one-inch squares; roll each square into a ball, then roll in coconut. Keep chilled. Makes about 5 dozen.
Notes
- A Gooseberry Patch Exclusive…
Our Coming Home with Gooseberry Patch cookbook is filled with fresh, full-color photographs, more than 145 delicious recipes and inspiring ideas that bring family, friends & neighbors together. Enjoy chapters like Sunday Dinner that’ll take readers back to Grandma’s house, a Recipe Swap with friends and Gifts for Giving…homemade and from the heart. Home holds a place like no other! Hardcover cookbook with dust jacket, 160 pages. (9″ x 8″) Order now…