-
1
Melt the 1 pound of chocolate slowly in a double boiler.
-
2
Cool slightly, then combine with the heavy cream.
-
3
Stir in the butter and rum and refrigerate until firm but still pliable, about 20 minutes.
-
4
Transfer to a pastry bag fitted with a large straight tip and pipe into teaspoon-size mounds on a sheet of waxed paper, or, alternately, spoon out the teaspoon-size mounds.
-
5
Refrigerate until firm.
-
6
Working quickly to prevent melting, roll the chocolate into balls, then chill again until firm.
-
7
In a food processor fitted with a metal blade, pulse the toasted coconut briefly to make it a finer to help it adhere better to the truffles.
-
8
When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks.
-
9
At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them.
-
10
Melt the dipping chocolate in a double boiler over hot, not boiling water.
-
11
Using a wire dipping spoon, or a regular teaspoon and your fingers, dip each truffle briefly into the melted chocolate.
-
12
Remove to a cake rack set over a cookie sheet until dry, and refrigerate until firm.
-
13
You may scrape up any chocolate that has dripped to be returned to the dipping pot.
-
14
The truffles will keep for several weeks if refrigerated in a covered container.
