Coconut Rum Truffles
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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.
Servings: 36 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 103 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 11 mg |
| sodium | 14 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 11% |
| vit A | 3% |
Suggested Recipes
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4 oz (125 g) each quality milk and bittersweet chocolate, finely chopped
2/3 cup (150 mL) whipping cream
1/4 cup (50 mL) unsalted butter, cubed
2 tbsp (25 mL) amber rum
Coating:
1-1/2 cups (375 mL) sweetened shredded coconut
8 oz (250 g) quality 70% bittersweet chocolate, finely chopped
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.)
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
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