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1
Melt 1 pound of chocolate, slowly stirring, in a double boiler.
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2
Warm the cream in a large saucepan but do not scorch.
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3
Remove the chocolate from the heat, cool slightly, then combine with the heavy cream.
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4
Stir the butter into the chocolate cream mixture and refrigerate until firm but still pliable, about 20 minutes.
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5
Transfer the chocolate to a pastry bag fitted with a large straight tip and pipe into teaspoonsize mounds onto a waxed paper covered cookie sheet, or use a spoon to dole out teaspoonsize mounds.
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6
Refrigerate the entire pan until the chocolate is hard to the touch.
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7
When the chocolate is sufficiently firm (this can be done a day or 2 ahead) remove the chocolate from the refrigerator and, working quickly to prevent melting, roll the chocolate mounds into balls, then chill the balls again until firm.
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8
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.
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9
When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks.
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10
At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them.
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11
Melt the remaining chocolate in the double boiler.
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12
Remove the double boiler from the heat and using a wire dipping spoon, or a regular teaspoon and your hands in latex gloves, dip each coconut covered truffle briefly into the melted chocolate.
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13
Place on a cake rack set over a cookie sheet until dry, and refrigerate until firm.
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14
You may scrape up any chocolate that has dripped on the cookie sheet and return it to the dipping pot for more dipping.
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15
The truffles will keep for several weeks if refrigerated in a covered container.
