The Classic Truffle and the Coconut Truffle

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   ["For the classic truffle:", "Boil heavy cream and sugar.", "In a separate bowl add your finely chopped chocolate.", "Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter.", "Once combined, set aside in a cool place, but not in the refrigerator.", "The coconut truffle:", "Same procedure as above, but add toasted coconut to the mixture.", "For dipping truffles, have some chocolate melting over a double boiler.", "The water should be simmering and not boiling or you will burn the chocolate.", "The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our ""Me a Chocolatier kit"" small hollow chocolate shells.", "You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut."]

* Per serving · 4 servings · Values may vary.