Chocolate Coconut Truffles
1 pound + 12 oz high quality semisweet chocolate
1/2 cup heavy cream, warmed
1 stick softened unsalted butter
2 tablespoons rum
1 teaspoon vanilla
3/4 cup shredded unsweetened coconut, toasted
Melt the 1 pound of chocolate slowly in a double boiler. Cool
slightly, then combine with the heavy cream. Stir in the butter and
rum and refrigerate until firm but still pliable, about 20 minutes.
Transfer to a pastry bag fitted with a large straight tip and pipe
into teaspoon size mounds on a sheet of waxed paper, or,
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 toasted coconut
briefly to make it a finer to help it 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 a double boiler over hot, 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 several
weeks if refrigerated in a covered container. Yield: 70 to 75