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Chef Michael Mina

CHOCOLATE COCONUT TRUFFLES
Michael Lomonaco - New York City
Adapted by StarChefs

Yield: 70 to 75 truffles


  • 16 ounces high-quality semisweet chocolate, preferably Belgian or French, plus 12 ounces additional chocolate for dipping truffles
  • 1/2 cup heavy cream, warmed
  • 1 teaspoon vanilla extract
  • 1 stick (8 tablespoons) unsalted butter, softened and cut into chunks
  • 2 tablespoons rim (optional)
  • 3/4 cup shredded unsweetened coconut
Melt the 1 Pound of chocolate slowly in the top of a double boiler. Cool slightly, then combine with heavy cream and vanilla. Stir in the butter rum, if desired, and refrigerate until firm but still pliable, about 20 minutes. Transfer to a pastry a bag fitted with a large straight tip and pipe into teaspoon-size mounds on a sheet of waxed paper; alternately, spoon out the teaspoon-size mounds. refrigerate until firm. Working quickly to prevent melting, roll the chocolate into balls, then chill again until firm. In a food processor fitted with a metal blade, pulse the coconut briefly to make it a little finer so that it will adhere better to the truffles. When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them.

Melt the dipping chocolate in the top of a double boiler over hot, but not boiling, water. Using a wire dipping spoon or a regular teaspoon and your fingers, dip each truffle briefly into the melted chocolate. Remove to a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped to be returned to the dipping pot. The truffles will keep for a several weeks if refrigerated in covered container.


 

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