Champagne coconut truffles
These festive cava buttercream truffles are the perfect treat for any special occasion! Creamy, decadent, and covered in white chocolate and coconut, they’ll be a true showstopper on your table. With a hint of sparkling cava in the buttercream, these truffles get that extra festive flavour twist. They’re easy to prepare in advance, allowing you to relax and enjoy on the big day. Follow the recipe and create these delightful cava truffles with ease!
What you need to make your champagne coconut truffles:
Ingredients
- 600 g FunCakes Chocolate Melts White
- 200 g FunCakes Mix for Buttercream
- 250 g unsalted butter
- 150 ml cava
- 50 ml water
- Grated coconut
Necessities
- FunCakes Decorating Bags
- Wilton Decorating Tip #2A
- Wilton Parchment Paper
- House of Marie Mini Baking Cups Foil Gold pk/36
- Scrapcooking Digital Food Thermometer
- Cocktail sticks
Prepare 200 g FunCakes Mix for Buttercream with 50 ml water and 150 ml cava and finish with 250 g unsalted butter as indicated on the package.
TIP! Don’t want to use liquor, but still want to add a nice flavour to the truffles? For example, add a Flavour Paste to the buttercream! Coconut is a delicious option then. Then prepare the mix for Buttercream with 200 ml of water as indicated on the package and add the Flavour Paste.
Line a baking sheet with parchment paper and fill a decorating bag with decroating tip #2A with the buttercream.
Pipe generous rounds onto the parchment and insert a cocktail stick into each one. Freeze until solid, preferably overnight to ensure firmness.
Melt 500 g FunCakes Chocolate Melts White as indicated on the package. Add the remaining 100 g to the warm chocolate and stir well without reheating. Stir until smooth, ensuring the temperature reaches 28-29°C. Check with a thermometer – chocolate that’s too warm won’t set, and too cool will be too thick for dipping.
Place the grated coconut in a deep bowl.
Remove the frozen buttercream mounds from the freezer at a time, dip in the chocolate, then immediately cover with coconut. Remove the stick and chill for 10 minutes in the fridge to set. Place the truffles in a gold baking cup for a festive presentation.
