Raspberry Coconut Truffles
1 Homemade Gourmet® Basic Cheesecake Mix
32 oz powdered sugar
1 14-ounce package flaked coconut
1 package (10 ounces) frozen raspberries in syrup, thawed and undrained
1 stick butter, softened (use butter for best results)
1 24-ounce package chocolate almond bark
Red Food Coloring
1. Place raspberries with syrup in blender, process until smooth. Stain raspberry mixture through fine-mesh stainer. Discard seeds and pulp
2. In a large mixing bowl, combine cheesecake mix, 4 cups powdered sugar, coconut, raspberries and butter. Using stand mixer or heavy duty spoon, combine ingredients until well blended. Dough will be thick and firm.
3. Dust a large serving platter with powdered sugar, roll truffle dough into 1 inch balls (if dough is too sticky to roll into balls easily, add powdered sugar in ½ cup increments and work into dough). Place balls on prepared platter. Repeat until all truffle dough is used. Freeze for 30 minutes or until truffle balls are firm. ** To give a professional appearance, use a 1 tablespoon scoop with release, as the scoop is drawn through the truffle mixture, forms a rough ball shape. The truffle only needs a little additional shaping in your pals to make a perfect ball before coating, this also makes your truffles more uniform.
4. Break almond bark into large pieces and place in small deep microwave safe bowl. Melt bark on high for 45 seconds; stir. Microwave on high in 15 second increments until bark is completely melted.
5. Lay out a long sheet of wax paper on countertop. Remove truffles from freezer. Insert toothpick in truffle, dip into melted bark until coated, tap the side of the bowl to remove excess bark. Place coated truffle on wax paper and twist toothpick to release truffle; using a small spoon, dab small amount of melted bark on truffle to cover toothpick hole. Repeat with remaining truffles. Allow truffles to dry at room temperature until bark has hardened, about 30 minutes. Store coated truffles in airtight container.