Coconut Truffles

1. 1

   In a mixing bowl, break chocolate into very small pieces.

2. 2

   In a small saucepan, combine cream and butter.

3. 3

   heat just to boiling, then pour immediately over chocolate pieces.

4. 4

   Beat until smoothly blended.

5. 5

   Chill for at least 1 to 2 hours until firm.

6. 6

   Roll chilled mixture between palms of hands into 1 inch balls and return to fridge.

7. 7

   Toast coconut and, while coconut is still hot, roll truffles in it.

8. 8

   (Hot coconut will fuse to the chocolate.)

9. 9

   Chill on a baking sheet before storing in freezer bags.

No additional tips available.