Coconut & White Chocolate, Lemon & White Chocolate Or Vanilla Nut & White Chocolate Truffles

Coconut White Chocolate, Vanilla Nut White Chocolate
& Lemon White Chocolate Truffles

Ingredients:
3 cups (18 ounces) white chocolate chips
1 (14 ounce) can sweetened condensed milk
2 teaspoons coconut extract &
3 cups flaked sweetened coconut
or 1 1/2 teaspoons lemon extract, yellow food coloring
& finely grated zest from one lemon
or 1 tablespoon vanilla extract &
2 cups chopped pistachios, walnuts or pecans
waxed paper

12 ounces semi sweet chocolate chips
2 - 3 tablespoons shortening
1/4 cup white chocolate chips (optional)
1 teaspoon shortening (optional)
1/8 cup toasted coconut (optional) **see instructions below**
pastry bag (optional)
frosting tip (optional)
food coloring (optional)
decorative sprinkles (optional)
small decorative candies (optional)
paper candy bonbon cups

Method:
In a heavy medium size saucepan, over lowest heat, melt the chocolate chips and condensed milk. (Stir constantly, just until melted.) Remove from heat and Stir in your choice of extract: coconut, lemon or vanilla extract until thoroughly blended.  If using coconut extract, add flaked coconut and mix well. If using lemon extract, add a few drops of yellow food coloring and lemon zest; blend well. If using vanilla extract, still in nuts and mix well. 
Chill the mixture for two hours or until firm enough to handle. 
Line a cookie sheet or baking dish with waxed paper. Roll a spoonful of the truffle mixture, between the palms of your hands, into approximately a one inch ball. Place on the waxed paper lined pan. Repeat until all of the truffle mixture is used. Chill for at least one hour.

Prepared tray of Lemon White Chocolate Truffle centers

Place 12 ounces of chocolate chips and shortening in the top of a double boiler. Put water in the bottom part of the double boiler, making certain that it isn't deep enough to touch the base of the top part. Heat over low heat and stir to melt and mix the chocolate and shortening. Place skewer into one truffle. Dip in the melted chocolate to coat. Tap the skewer on the side of the pan, to shake off excess chocolate.

Place on a waxed paper lined tray, using the second wooden skewer to slide the truffle off of the first skewer. Cover the small hole the toothpick leaves in the top of each truffle, with a little bit of chocolate from the end of one skewer. For Coconut Truffles, after dipping, sprinkle a pinch of toasted coconut on top of each truffle. If using decorative sprinkles or candies, sprinkle or place on top of each truffle, before the chocolate sets. (One chocolate at a time.)

Return the tray of dipped truffles in the refrigerator for at least one hour. Remove the tray from the refrigerator to decorate the tops of the truffles, if they haven't already been decorated with coconut or candy sprinkles.
For Vanilla Nut Truffles, place 1/4 cup white chocolate chips and the teaspoon of shortening into a small microwave safe bowl. Heat for 20 seconds and stir. (If not completely melted, heat for 10 additional seconds.) Drizzle with a fork or small knife to decorate the tops of the truffles, or place the melted white chocolate in a pastry bag, with a frosting tip to decorate the tops. For Lemon Truffles, add 2 drops of yellow food coloring to the melted white chocolate. Stir well. 

White Chocolate with yellow food coloring

Return decorated truffles to the refrigerator for at least 20 minutes. When the chocolate is set, place in candy bonbon cups. Place in airtight containers, with a piece of waxed paper between layers. Store in the refrigerator. Makes approximately 6 dozen.

**Toasted Coconut: Preheat oven to 275*. Place 1 cup of coconut in a pie pan or on a baking sheet. Place in oven. Bake for 5 minutes. Remove and stir. Return to the oven for approximately 5 more minutes, until crisped and some of the coconut is golden brown. Set aside to cool. Store in an airtight container.

Note: The Coconut & White Chocolate Truffles taste similar to a "Mounds" candy bar.