Coconut Rum Truffles

By The Canadian Living Test Kitchen

Tested till perfect

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Coconut Rum TrufflesJust a bite of these truffles sweeps you away to tropical flavours. For simple rum truffles, omit the coating and roll the centres in cocoa powder. Use good-quality chocolate, such as Lindt or Callebaut.4 out of5based on3 ratings.
Coconut Rum Truffles

This recipe makes 36 servings

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Nutritional Info
Per piece: about -
cal 9797 cal
pro 1 g1g pro
total fat 8 g8g total fat
sat.fat 5 g5g sat.fat
carb 7 g7g carb
fibre 1 g1g fibre
chol 10 mg10mg chol
sodium 15 mg15mg sodium
% RDI: -
calcium 11 calcium
iron 66 iron
vit A 33 vit A

Just a bite of these truffles sweeps you away to tropical flavours. For simple rum truffles, omit the coating and roll the centres in cocoa powder. Use good-quality chocolate, such as Lindt or Callebaut.

Ingredients

  • 3/4 cup whipping cream 3/4 cup whipping cream
  • 1 cinnamon stick , broken1 cinnamon stick, broken
  • 2 slices gingerroot 2 slices gingerroot
  • 1/4 tsp grated nutmeg 1/4 tsp grated nutmeg
  • 1/4 cup unsalted butter , cubed1/4 cup unsalted butter, cubed
  • 2 quality milk chocolate , finely chopped2 quality milk chocolate, finely chopped
  • 1 quality 70% bittersweet chocolate , finely chopped1 quality 70% bittersweet chocolate, finely chopped
  • 2 tbsp amber rum 2 tbsp amber rum
  • Coating:
  • 1-1/2 cups sweetened shredded coconut 1-1/2 cups sweetened shredded coconut
  • 8 oz quality 70% bittersweet chocolate , finely chopped8 oz quality 70% bittersweet chocolate, finely chopped
  • Garnish:
  • 36 small pieces crystallized ginger 36 small pieces crystallized ginger

Preparation

Place milk and bittersweet chocolates in heatproof bowl. In saucepan, heat cream with butter until butter melts and bubbles form around edge; pour over chocolate, whisking until smooth. Whisk in rum. Cover and refrigerate until firm, about 3 hours.

Using melon baller or teaspoon, drop by heaping 1 tsp (5 mL) onto 2 waxed paper-lined baking sheets to make 36 pieces. Gently roll each to round off. Refrigerate until hard, about 1 hour. Reroll to smooth edges; refrigerate. (Make-ahead: Refrigerate for up to 24 hours.)

Coating: Meanwhile, on baking sheet, toast coconut in 300°F (150°C) oven, stirring often, until golden and fragrant, 6 to 7 minutes. Transfer to shallow dish and let cool.

In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate, stirring until smooth.

Using candy dipping fork or 2 forks, dip each truffle centre into chocolate, tapping fork on edge of bowl to remove excess. Roll in coconut.

Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, about 2 hours. (Make-ahead: Refrigerate between waxed paper in airtight container for up to 2 weeks or freeze for up to 1 month.)

Source : Holiday Best: 2008

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