Chocolate Coconut Truffles
- Yield: 30 pieces
For a flavor wallop, add 2 teaspoons curry powder to the cream mixture. Strain the cream through a fine-mesh sieve over the chopped chocolate.
- 1 pound 70-75% bittersweet or semisweet chocolate, coarsely chopped
- 2cups heavy cream
- 1/2 cup sugar
- 1/2cup coconut cream
- 1tablespoon dark rum (optional)
- 4tablespoons unsalted butter, softened
- 4ounces bittersweet or semisweet chocolate, for coating
- 1cup sweetened shredded coconut, for coating
- Put the pound of chopped chocolate in a heatproof bowl.
- In a heavy saucepan, heat the cream, coconut cream, sugar, and rum (if using) over medium-high heat until boiling. As soon as the cream mixture boils, slowly pour it over the chopped chocolate, whisking to blend and encourage melting.
- Add the butter, 1 tablespoon at a time, whisking until the butter is completely incorporated and emulsified into the ganache. Whisk until smooth and set aside until the ganache cools to warm room temperature (body temperature).
- Cover the ganache and refrigerate for 1 to 4 hours.
- Remove the ganache from the refrigerator. Pinch off pieces about the size of walnuts and roll them between your palms. They do not have to be perfect rounds but can look a little uneven, like actual truffles. Arrange the truffles on baking sheets and refrigerate for about 20 minutes.
- Meanwhile, melt the remaining 4 ounces of chocolate. Let the chocolate cool slightly.
- Spread the shredded coconut on a flat plate or shallow dish.
- Wearing latex gloves, dip your fingers in the melted chocolate. Lift a rolled truffle from the baking sheet and dip it in the melted chocolate to coat. Roll the coated truffle in the coconut and set on a clean baking sheet or similar tray. When all the truffles are dipped and rolled, let them set for 5 to 10 minutes before serving.
Note: Sweetened shredded coconut, which is easy to find, does a good job of covering the truffles, but to get the snowy coating pictured, use desiccated coconut, which is very fine. You could also grind the shredded coconut in a food processor.
Recipe from Chocopologie by Fritz Knipschildt with Mary Goodbody (Houghton Mifflin Harcourt, 2015)