Chocolate Coconut Truffles Recipe

Ingredients

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1 pound semisweet chocolate (Belgian chocolate)
12 ounces semisweet chocolate (Belgian chocolate, in addition to the 1 pound)
1/2 cup heavy whipping cream (warmed)
8 tablespoons unsalted butter (softened,1 stick in chunks)

2 tablespoons rum (optional)
1 teaspoon vanilla
3/4 cup coconut, shredded (unsweetened, toasted)

Nutritional

Serving Size: 1 (14.7 g)
Calories 72.3
Total Fat - 4.9 g
Saturated Fat - 2.1 g
Cholesterol - 4.7 mg
Sodium - 37.6 mg
Total Carbohydrate - 7.7 g
Dietary Fiber - 0.7 g
Sugars - 7.3 g
Protein - 0.5 g
Calcium - 5 mg
Iron - 0.4 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Melt the 1 pound of chocolate slowly in a double boiler.

Step 2

Cool slightly, then combine with the heavy cream.

Step 3

Stir in the butter and rum and refrigerate until firm but still pliable, about 20 minutes.

Step 4

Transfer to a pastry bag fitted with a large straight tip and pipe into teaspoon size mounds on a sheet of waxed paper, or, alternately, spoon out the teaspoon size mounds.

Step 5

Refrigerate until firm.

Step 6

Working quickly to prevent melting, roll the chocolate into balls, then chill again until firm.

Step 7

In a food processor fitted with a metal blade, pulse the toasted coconut briefly to make it finer to help it adhere better to the truffles.

Step 8

When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them.