1 cup heavy cream
4 T unsalted butter
2 t light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 oz for dipping
3-4 cups sweetened coconut, toasted
3-4 T rum
1.In a small saucepan, bring cream, butter, and corn syrup to a full boil over medium heat. Turn off heat. Add 1 pound chopped chocolate; gently mix together and let sit 5 minutes.
2.Meanwhile toast coconut in the oven on a cookie tray using the broil setting. Stir 2 cups-worth into the chocolate mixture along with the rum.
3.Transfer mixture to a bowl and place in refrigerator, stirring every 15 minutes. After 45 minutes it will set more quickly, so check in on it every 5 minutes until it is thick enough to work with.
4.When ready, take a teaspoon and scoop out messy balls onto a cookie tray. Put back into the fridge for 10 minutes, or until hard enough to roll. When firm enough, work each scoop between your palms to form rough balls and chill until ready to add topping.
5.Topping: Heat 12 oz semisweet chocolate over a double boiler. Dunk each ball into the chocolate, and then transfer to a bowl of toasted coconut.