coconut-ginger popcorn truffles
(1 rating)
Popcorn has no artificial additives or preservatives, and is naturally sugar free.
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(1 rating)
yield
3 Dozen
prep time
30 Min
method
Microwave
Ingredients For coconut-ginger popcorn truffles
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5 cair-popped popcorn
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2 cminiature marshmallows
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1 Tbspcoconut oil or butter
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3 Tbspcandied ginger, minced
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1/2 cshredded coconut
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4 ozsemi-sweet chocolate
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1 tspcoconut oil or butter
How To Make coconut-ginger popcorn truffles
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1Place popcorn in large bowl. Place marshmallows and coconut oil or butter in medium saucepan over medium-low heat. Stir until melted; remove from heat. Stir in shredded coconut and candied ginger. Mix well.
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2Spray hands with nonstick cooking spray, then scoop up one tablespoon of popcorn mixture. Roll mixture with hands to form a ball. Place ball on baking sheet lined with parchment paper or foil. Repeat to make 36 balls.
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3Place chocolate in small, microwavesafe bowl. Heat in microwave on HIGH for one minute, until melted. If not completely melted, microwave for another 15 seconds and stir again. Stir 1 teaspoon coconut oil into melted chocolate. Place chocolate in zipper-style plastic bag and seal. Snip off a tiny corner of bag. Pipe chocolate on popcorn balls in a decorative pattern.
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4Garnish with extra shredded coconut and extra minced candied ginger if desired. Place truffles in a cool place until chocolate is set.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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