These are a lovely little truffle, which taste kind of like an almond joy, but with walnuts instead of the almonds. Couple of notes about the recipe: I made a half batch and got close to 60 truffles (using my 1" cookie scoop), so the 36 truffles for a full batch has to be incorrect. It didn't say what kind of chocolate chips to use (milk chocolate, semi-sweet, dark, etc), so I used a 12 oz. package of semi-sweet. It wasn't quite enough to coat all 60 of my truffles, so I quickly melted two cubes (from a 24 oz. package / 12 cubes per package) of chocolate bark. Also want to mention that I used my electric mixer to beat the butter, powdered sugar and condensed milk - but then switched to a wooden spoon when stiring in the coconut and walnuts. It was REALLY thick, and hard to mix (I actually broke the little wooden spoon that I was using), so I added a splash of milk and switched to a heavier wooden spoon to mix the rest. To decorate, I melted a cube of white chocolate in the microwave and put it in a Wilton disposable decorator bag fitted with a #3 tip. Just a litle drizzle over the truffles really makes them pretty.
I made these today and while the flavour is good the prep time and ready in time are way off. I really should have gone with my instinct about the number of truffles that this recipe makes as well. I rolled and rolled the one inch balls and was so frustrated I ended up with 120 before I gave up and put the last quarter of the dough in the freezer for future use. Would I make these again? Yes but perhaps cut the recipe down to one quarter. The only change that I made was to use pecans instead of walnuts. Thanks I'm sure that the family will love them.
This recipe makes about 60 pieces give or take. Delicious Almond (walnut) Joy taste.
While these came out very good... I did have to make several changes. First off this recipe yielded 100 1" balls for me. This in itself changed the amount of time this took to over 3 hours! I cut the sugar in half and used only ONE 16oz box of confectioners sugar. The recipe was vague regarding the ingredients but I used SALTED butter and UNSWEETENED coconut and DARK CHOCOLATE chips. I used a mini fondue fork to dip the balls into the chocolate and then used a thick flat toothpick to smooth out the chocolate after dipping the ball but before setting onto the waxed paper.
I make cheesecakes. I use this as a topper for my Coconut Cream Cheesecake. Customers love it.
They were a hit with my kids but WAY too sweet for me to even finish one of them... I am going to try them again and add some salt to the mix to tone it down and maybe use regular condensed milk instead of sweetened condensed milk.
Awesome just so very good
