- 330 g white chocolate
- 145 g cream
- 50 g Coconut
- 250 g sponge cake
- zest of half an orange (no pith)
- 400 g white chocolate, for coating truffles
1h 15minPreparation 1h 15minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Describe the preparation steps of your recipe
Method for Filling
1. Into a clean dry bowl add 330g chocolate broken into pieces and chop 10 sec /speed 8. Scrape down sides of bowl.
2. Add cream and cook 5 min /50 degrees C/ speed 1 without the MC. Chocolate needs to melt and reach 50 degrees, so cook another 2-3mins if needed.
3. Add coconut, sponge and orange zest and mix 5 sec /speed 7 with the MC on. If mixture is not completely combined, scrape down sides of bowl with spatula and mix again.
4. Empty mixture into a bowl and refrigerate to harden for at least 4 hours. Then roll teaspoons of mixture into balls, and place on trays in a single layer and freeze for at least 3 hours or overnight. At this stage will keep in freezer for a month in a closed container.
5. Into a clean and dry mixing bowl add 200g of chocolate broken into pieces and chop 10 sec /speed 8. Transfer into a bowl and set aside. Repeat with the other 200g of chocolate.
6. Add the first batch of chopped chocolate back into the bowl and melt 5 min /50 degrees C/ speed 1 without the MC. Mix another 2-3mins if temperature hasn’t reached 50 degrees.
7. Remove balls from freezer and using a fork dip into melted chocolate one at a time, setting aside on baking paper lined trays till set.
8. Using the little bit of melted chocolate left in the mixing bowl and a fork dribble chocolate in a zigzag pattern across the tops of the truffles before completely set.
9. Once set, use a sharp knife to clean up the edges of the truffles before transferring them into an air tight container. Will keep in fridge for a few weeks.
I have always made these for Christmas, special occasions and gifts and the truffles have always been enjoyed by young and old.
Cooling, Freezing time: 7 - 24 hours
As they are very rich it is better to keep them small. Coating in chocolate will also make them larger.
If chocolate cools and gets too thick while coating truffles just remelt in the Thermomix. Never heat higher than 50 degrees C. and make sure that no moisture gets into chocolate otherwise it will seize and thicken.
Rolling the balls is time consuming so if making in a group, preparation time is much quicker.
1. Balls can be coated in dark chocolate for the less sweet toothed.
2. Balls can be rolled in desiccated coconut or milled nuts instead of coating in chocolate.
3. 1 tbsp of rum, brandy or orange liqueur could be added to mixture for an adult version.
My quick-sponge-cake recipe which I use in this recipe can be found on the recipe community.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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