Dark Chocolate with Coconut Truffles
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.
- 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
- 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.
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