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Coconut Truffles




Source of Recipe


Internet


List of Ingredients




2 cups sweetened, shredded coconut
1/2 cup heavy cream
2 Tablespoons unsalted butter
1 teaspoon light corn syrup
8 oz. chopped, semi-sweet chocolate
2 teaspoons cream of coconut
.
For coating:
6 oz. chocolate for dipping


Recipe



1. Preheat oven to 300°F. Spread out coconut in a single layer on a baking sheet. Transfer to oven and heat for about 15 minutes, stirring ocassionally. The coconut should be dry but not colored.

2.
Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.

3. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.

4. After 5 minutes, add the coconut ccream and whisk slowly to combine.

5. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.

6. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.

7. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.

8. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.

9. Place coconut in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the coconut. With your clean hand, cover the truffle with some coconut.

10. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.