Raspberry-Coconut Truffles

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Raspberry-Coconut Truffles
Yield: Makes about 4 dozen truffles (1-3/4 pounds)

Ingredients:

1package (10 ounces) frozen raspberries in syrup, thawed and undrained
1/2cup butter
1/4cup cream of coconut
1pound premium white chocolate, finely chopped
Red paste food coloring for candy
Flaked coconut or sifted powdered sugar




Preparation:


1.Place raspberries with syrup in blender or food processor; process until smooth. Strain raspberry mixture through fine-mesh strainer into medium saucepan. Discard seeds and pulp.2.Cook raspberry mixture over medium-high heat until mixture is reduced to 1/4 cup, stirring frequently. Reduce heat to low; add butter and cream of coconut. Cook until butter melts, stirring occasionally. Remove from heat; add chocolate. Stir gently until chocolate melts. Stir in food coloring, a little at a time, until desired color is obtained.3.Pour chocolate mixture into medium bowl; cover with plastic wrap. Refrigerate 8 hours or overnight.4.Place coconut in large shallow bowl. Shape chocolate mixture into 1-inch balls.* Roll in coconut. Store in airtight container in refrigerator. Let stand at room temperature 2 to 3 hours before serving.*To give truffles a professional appearance, use a 1-tablespoon scoop with a release, similar to a miniature ice cream scoop. As the scoop is drawn through the truffle mixture, it forms a rough ball shape. The truffle only needs a little additional shaping in your palms to make a perfect ball before coating. Using the scoop also makes your truffles more uniform in size.



Hint:
If coconut or powdered sugar won' t stick because truffles have set, roll balls between your palms until outsides are soft.