Friday, December 21, 2007

Rum & Coconut Truffles

THESE ARE THE PRETTIEST TRUFFLES I MAKE. THE RUM, IN THE AMOUNTS I CALL FOR, IS MERELY AN ACCENT. IT DOESN'T OVERPOWER THE CHOCOLATE. I USE PRESIDENT'S CHOICE CHOCOLATE BARS. THEY ARE FAR MORE AFFORDABLE THAN OTHER BAKER'S CHOCOLATE.


INGREDIENTS:
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

INSTRUCTIONS:
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.

MAKES: About 36 truffles

2 comments:

Chris van Popta said...
This comment has been removed by the author.
Johannah said...

Charlene-
The cocoa is not needed at all. I will edit the post.
Jo