Chocolate Truffles

1. 1

   Put the white chocolate in a large bowl.

2. 2

   Add the heavy cream to a heavy-bottomed saucepan and warm it over very low heat.

3. 3

   Put the white chocolate into a bowl and pour in the hot cream.

4. 4

   Whisk until all of the chocolate has melted.

5. 5

   Add the butter and whisk until the mixture is smooth.

6. 6

   Refrigerate the ganache for about 1 to 2 hours, just enough to be able to form it into balls.

7. 7

   Use a tablespoon or small scoop to measure even amounts of ganache into small balls.

8. 8

   Put the balls on a parchment or silicone mat lined sheet tray.

9. 9

   Refrigerate for 1 hour to firm up before the next step.

10. 10

    Melt the dark chocolate in a double boiler (or a microwave).

11. 11

    Dip each ball in the melted chocolate (2 forks make it easier to fish out dipped chocolate balls).

12. 12

    Put the coconut into a medium bowl and add the ganache balls.

13. 13

    Toss to cover them in the coconut, then put them on a wire rack over a parchment lined tray to dry.

14. 14

    Allow the truffles to set for about 10 minutes before devouring.

* Per serving · 4 servings · Values may vary.

No additional tips available.