Chocolate Truffles (Claire Robinson) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
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Ingredients:
1/3 cup cream |
14 ounces white chocolate, chopped |
1 tablespoon butter |
8 ounces dark chocolate, chopped |
1 1/2 cups coconut, toasted and finely ground |
Directions:
1. Put the white chocolate in a large bowl.
2. Add the heavy cream to a heavy-bottomed saucepan and warm it over very low heat. Put the white chocolate into a bowl and pour in the hot cream. Whisk until all of the chocolate has melted. Add the butter and whisk until the mixture is smooth. Refrigerate the ganache for about 1 to 2 hours, just enough to be able to form it into balls.
3. Use a tablespoon or small scoop to measure even amounts of ganache into small balls. Put the balls on a parchment or silicone mat lined sheet tray. Refrigerate for 1 hour to firm up before the next step.
4. Melt the dark chocolate in a double boiler (or a microwave). Dip each ball in the melted chocolate (2 forks make it easier to fish out dipped chocolate balls). Put the coconut into a medium bowl and add the ganache balls. Toss to cover them in the coconut, then put them on a wire rack over a parchment lined tray to dry. Allow the truffles to set for about 10 minutes before devouring.
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