Rose Butter Coconut Truffles

About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 40 mins

The luxurious version of Hostess Sno Balls snack of my childhood.
These are creamy, dreamy and satisfying. A quick tip: Because of the extra butter, they are a little sticky to work with.

Posted by ofamadhausfrau from New York, New York, United States • Published 28th September 2013 • See ofamadhausfrau's 7 projects »

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Summer O. favorited Rose Butter Coconut Truffles 13 Jul 07:25
Sarah W. favorited Rose Butter Coconut Truffles 26 Jan 15:07
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Sarah B. added Rose Butter Coconut Truffles to Food 14 Nov 05:45
SugarNSpiceLily added Rose Butter Coconut Truffles to Hostess Snack Cakes 06 Nov 23:51
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Sarah Kim added Rose Butter Coconut Truffles to Kochen u. Backen 04 Oct 14:28

Step 1
Ingredients:

7 ounces white chocolate, chopped

2 teaspoons rose water

2/3 cup softened butter cut into pieces

1 egg yolk, beaten

1 tablespoon ground edible dried rosebuds

1/2 cup coconut flakes

Pink food coloring
Step 2
Directions:

Over a double boiler melt chocolate.
Stir in rosewater.

Add butter a few chunks at a time stirring until creamy.

Slowly add yolk in stirring constantly.

Remove from heat and stir in rosebuds.

Pour into a container and refrigerate until solid.

Pour coconut flakes onto a flat dish and add a few dabs of food coloring.

Rub the coconut in between your hands to distribute the color.

Remove truffles from the fridge and using a teaspoon full at a time, form into a ball with your hands.

Roll in coconut and put on a plate.

When all the truffles have been rolled in coconut, put them back into the fridge until ready to serve.
Makes a baker's dozen truffles.