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Being from Chicago I have been blessed in experiencing some good chocolate. Like Fannie May. Frango Mints. And Rocky Mountain Chocolate Factory.
Of those, Fannie May though has always been a part of my family’s Christmas celebration. My grandma always bought chocolate Santa’s to put on each kids plate at Christmas dinner (she does the same for Thanksgiving with turkeys). There are always several boxes of mint meltaways and mixed chocolates passed around before dessert. As a kid, I always volunteered to be the one to pass them around to the adults first (of course it was so I could sneak one or two out of the box with nobody looking).
But my mom always had her favorite. Trinidads. Anyone ever have a Fannie May Trinidad? Oh, they are spectacular. Dark chocolate truffle inside a crispy white chocolate and toasted coconut coating.
Guess what mom. I made you Trinidads for Christmas! I think they are pretty close, thanks to Green and Black’s white chocolate, and Ghirardelli’s 60% Cocoa bars. Do not skimp on good chocolate here folks. There are times in my baking where chocolate quality doesn’t matter, or I should say doesn’t justify spending a fortune on chocolate. This is NOT one of those times. When it comes to truffles, it’s ALL about the truffles. While I may not have specified that in past truffle posts, I’m saying it now. Spend the extra money. After all, you are about to splurge and eat a decadent treat, make the calories worth it!
Oh, and Mom, you better love them a little bit. Because the first batch fell on the garage floor (sniff sniff). But, dedication and love made me go out, buy more chocolate (ouch!) and make another batch!
{guilt much?}
Enjoy!
Ingredients
- 7oz bag sweetened coconut, shredded
- 4- 4oz bars Ghirardelli 60% cocoa
- 2/3 cup heavy cream
- 3/4 cup butter
- 6- 3.5oz Green & Black’s white chocolate bars
- 1 tsp canola oil
Instructions
- On large baking sheet lined with parchment paper, spread out coconut. Toast in a 250 degree oven for 20 minutes, mixing and turning halfway through. Set aside to cool. (store in ziploc if not ready to use)
- In large saucepan, heat heavy cream until very warm (not boiling). Add in butter and melt completely on low heat, stirring constantly. Add in chocolate bars and stir continuously until smooth. Remove from heat and pour into a shallow glass bowl. Refrigerate for at least 2 hours (or overnight).
- Remove from refrigerator and scoop chocolate in one teaspoon sized balls. Place each truffle on a parchment lined cookie sheet. Repeat ball making until all mixture is used. Freeze truffles one to two hours.
- Melt white chocolate bars in double boiler, stirring continuously until smooth. Stir in canola oil and 1 1/4 cup of toasted coconut.
- Using a toothpick, dip each truffle into white chocolate, tapping toothpick on side of bowl to shake off excess. Place dipped truffle on parchment lined baking sheet. Re-dip toothpick in white chocolate and touch up each truffle so no toothpick holes are seen.
- Refrigerate dipped truffles 30 minutes to set completely. Enjoy cold! Store in covered container in refrigerator or freeze in airtight container until ready to serve.
**If you enjoyed these truffles, you might also enjoy…
Coconut and Chocolate Fudge Bars by Cookin’ Canuck
Gooey Chocolate Coconut Truffles by How Sweet It Is
Chocolate Coconut Almond Scones by Lauren’s Latest
Linked To:
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{ 10 comments… read them below or add one }
As a fellow foodie, I understand the concept of spending a fortune on chocolate and other “needed” baking supplies all too well:-) My heart dropped a little for you when I heard about them hitting the floor!!! Kudos to you for sticking with it and buying more chocolate because they look and sound fantastic. Like I said coconut could be our next flavor:-)
oh my, they sound wonderful! I love coconut and dark chocolate!
Wow! I’ve never heard of those but now I want some. Delicious!
Wow..Love this one…You have made it perfectly..
Aarthi
http://yummytummy-aarthi.blogspot.com/
Oh these look yummy! I love truffles and they are calling my name!!
I LOVE LOVE LOVE Coconut. Too bad my hubby doesnt. Oh well, more for me
These look so good Aimee. I hope you and your family have a very Merry Christmas! 
I’ve never heard of Trinidads but these sound fabulous!
my first time hearing about these and now i wanna try one! merry christmas!
Wow your combination of dark chocolate with the coconut stuff really makes this dish so tempting for me to prepare in my coming weekend…great recipe!!
I grew up loving Fannie Mae back home in Illinois and I’ve so missed these yummie truffles since I moved to Texas! I can’t wait to try out this recipe!
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