The Classic Truffle and the Coconut Truffle |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1 quart heavy cream |
250 grams sugar |
2 pounds 70 percent dark chocolate, finely chopped |
1/4 pound butter |
25 ounces heavy cream |
250 grams sugar |
2 pounds white chocolate, finely chopped |
1/4 pound butter |
4 tablespoons toasted coconut |
melted chocolate, for dipping |
cocoa powder, for rolling |
toasted coconut, for rolling |
Directions:
1. For the classic truffle:
2. Boil heavy cream and sugar. In a separate bowl add your finely chopped chocolate. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.
3. The coconut truffle:
4. Same procedure as above, but add toasted coconut to the mixture.
5. For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our Me a Chocolatier kit small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.
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