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Lake Champlain Chocolates of Vermont has some great recipes and both traditional and microwave chocolate-tempering instructions. If you love coconut, this recipe from LCC's website offers a dreamy, creamy confection. Use only coconut milk if you want a creamier mixture, or add shredded coconut for texture. If you want to shape and dip your truffles, follow the instructions for tempering chocolate on their website.
White chocolate and coconut ganache forms the heart of these delicious truffles.
Ganache is a creamy chocolate mixture that can be used to frost cakes and other baked goodies, or can be hand rolled into truffles and coated with chocolate, cocoa powder, coconut, or anything else you decide would taste good.
Yield: About 28 truffles
16 oz. white chocolate
6 oz. coconut milk
8 oz. shredded, sweet coconut
Melt chocolate in microwave or double boiler and cool to 90°F. Add coconut milk and mix well. Put mixture aside and let it set up. Do not refrigerate.
When mixture has set and is firm, place the bowl on top a double boiler or in the microwave until warmed throughout. Beat mixture until smooth and creamy. Add the shredded coconut and mix well. The consistency should be like spreadable frosting and can now be used this way.
If you want to make truffles, let mixture set again, either at room temperature or in the fridge for about 30 minutes. Once set, scoop mixture and roll by hand into balls. Finish by either dipping in tempered chocolate and using the back of a spoon to make spikey designs, or by rolling in cocoa, sugar crystals or shredded coconut.
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