Chocolate Coconut Truffles
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Chocolate Coconut Truffles
  Chocolate    Coconut  
Last updated 6/12/2012 12:58:28 AM. Recipe ID 21239. Report a problem with this recipe.
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      Title: Chocolate coconut truffles
      Yield: 4 Servings
      1 lb Plus 12 ounces highquality
           Semisweet chocolate,
           Preferably Belgian
           Or French
    1/2 c  Heavy cream, warmed
      1    Stick (8 tablespoons)
           Softened unsalted butter,
           Cut into chunks
      2 tb Rum (optional)
      1 ts Vanilla
    3/4 c  Shredded unsweetened coconut
  Melt the 1 pound of chocolate slowly in a double boiler.  Cool
  slightly, then combine with the heavy cream.  Stir in the butter and
  rum and refrigerate until firm but still pliable, about 20 minutes.
  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.  Refrigerate until firm. Working
  quickly to prevent melting, roll the chocolate into balls, then chill
  again until firm. In a food processor fitted with a metal blade,
  pulse the toasted coconut briefly to make it a finer to help it
  adhere better to the truffles. 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.
  Melt the dipping chocolate in a double boiler over hot, not boiling
  water. Using a wire dipping spoon, or a regular teaspoon and your
  fingers, dip each truffle briefly into the melted chocolate.  Remove
  to a cake rack set over a cookie sheet until dry, and refrigerate
  until firm. You may scrape up any chocolate that has dripped to be
  returned to the dipping pot. The truffles will keep for several weeks
  if refrigerated in a covered container.
  Yield: 70 to 75 truffles

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Recipe ID 21239 (Apr 03, 2005)

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