Raspberry Coconut Truffles

Ingredients

• 12  raspberries 
• 1 cup powdered sugar 
• 0.5 cup cup heavy whipping cream 
• 2 Tbsp butter 
• 1 tsp vanilla extract 
• 1 cup coconut shredded sweetened ()
• 4 oz baker's chocolate 60% ( cacao)

Equipment

• bowl
• whisk
• hand mixer
• toothpicks
• stand mixer
• wax paper
• microwave

Directions

1. Using a stand mixer or an electric hand mixer, whisk together 1 c confectioner’s sugar, ¼ c heavy cream, 1 tablespoon butter, 1 teaspoon vanilla extract, and ¾ c coconut until well mixed.
2. Grab a bit of the icing with your fingers and wrap each raspberry in a ball of icing. Don’t worry about being perfect here...no one will know the difference, as they’ll be sealed in a chocolate shell in a few minutes...just do your best.
3. Place each on a tray covered with parchment or wax paper.
4. Once you’re all done with this step, place them in the freezer for about 15-20 minutes to set the icing a little so it’s not so sticky for the next step of dipping them in chocolate.
5. Break or cut the chocolate into small pieces that will melt easily and place into a microwave-safe bowl.
6. Add 1 tablespoon butter and ¼ c heavy cream. Microwave in 15-second increments, then stir, until it’s all incorporated together, smooth, and not overly thick (about 2 to 3 times should do it).
7. Using a toothpick and a spoon, dip each ball into the bowl of chocolate and spoon the melted chocolate over each one, covering all sides.
8. Place on a tray covered with parchment or wax paper.
9. Sprinkle a little more coconut over each one and refrigerate for 3 hours.