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CHOCOLATE
COCONUT TRUFFLES
Michael
Lomonaco - New York City
Adapted by StarChefs
Yield:
70 to 75 truffles
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16 ounces high-quality semisweet chocolate, preferably
Belgian or French, plus 12 ounces additional chocolate
for dipping truffles
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1/2 cup heavy cream, warmed
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1 teaspoon vanilla extract
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1 stick (8 tablespoons) unsalted butter, softened and
cut into chunks
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2 tablespoons rim (optional)
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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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