Things You'll Need:
- 1 lb. flaked coconut, sweetened
- 4 tbsp. butter, unsalted
- 1 cup heavy whipping cream
- 2 tsp. light corn syrup
- 1 lb. semisweet or bittersweet chocolate, finely chopped
- 2 lbs. almond bark or white chocolate
- Parchment paper
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Step 1
Preheat the oven to 300 degrees. Sprinkle the flaked coconut on two baking sheets and heat it in the oven, stirring occasionally for about 15 minutes or until the coconut begins to turn light brown. Put the toasted coconut in a large bowl and set it aside.
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Step 2
Put the chopped semisweet, or bittersweet, chocolate in a heat-proof bowl. Combine the butter, whipping cream and corn syrup in a saucepan over medium heat and bring it to a full boil. Pour the hot mixture over the chopped chocolate, but don't stir it. Cover and let it stand for about 5 minutes.
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Step 3
Whisk the chocolate mixture slowly until it's blended, and then refrigerate it. Continue to stir every 15 minutes for 45 minutes. By that time the mixture will begin to thicken very quickly, so stir it every 3 minutes until it's scoopable.
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Step 4
Shape the truffle mixture into balls about 1 inch in diameter and put them on a parchment-lined baking sheet. Place the baking sheet in the refrigerator for about 10 minutes or until they're firm enough to dip.
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Step 5
Heat the almond bark or white chocolate in a medium saucepan over low heat, stirring often until the chocolate melts, or melt it in the top of a double boiler. Remove it from the heat and allow it to cool slightly.
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Step 6
Roll the truffles quickly in the warm chocolate and remove it with a fork, allowing any excess chocolate to drop back into the pan. Roll and press the truffles in the coconut.
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Step 7
Put the truffles on parchment-lined baking sheets, and when a sheet is full, put it in the freezer for about 10 to 15 minutes. Remove the truffles and store them in zip seal bags or sealed containers for up to a week.
