New This Month

Coconut Truffles

With the addition of coconut oil and a topping of sweetened shredded coconut, our Classic Truffles are transformed into a tropical-flavored treat.

  • Yield: Makes about 5 dozen

Source: Martha Stewart Living, 2002

Ingredients

  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 teaspoons light corn syrup
  • 1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
  • 4 cups (11 ounces) sweetened shredded coconut
  • 4 teaspoons coconut oil

Directions

  1. Preheat oven to 300 degrees. Spread shredded coconut on a rimmed baking sheet, and transfer to oven. Heat until coconut is dry but without any color, about 15 minutes, stirring occasionally. Cool completely; chop very finely, and set aside in a small bowl.

  2. In a small saucepan, bring cream, butter, and corn syrup to a full boil over medium heat. Turn off heat. Add 1 pound chocolate; gently swirl pan to cover chocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes. Stir in 4 teaspoons coconut oil.

  3. Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate, stirring every 15 minutes.

  4. After 45 minutes, mixture will thicken quickly, so stir every 3 to 5 minutes until thick enough to scoop, 10 to 20 minutes more. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.

  5. Chill until firm, but not hard, about 10 minutes. Remove from refrigerator; roll in palms to form a ball, and press gently with fingers to create irregular shapes. Chill until ready to dip, up to 1 week. Place remaining 12 ounces chocolate in a heatproof bowl over a pan of simmering water; stir occasionally until chocolate melts. Remove from heat; cool slightly.

  6. Remove centers from refrigerator. Using one hand, dip one center into melted chocolate, then roll around in your hand to coat evenly, letting excess drip back into pan. Place truffle in bowl of reserved coconut. With your clean hand, cover truffle with the coconut. Let sit in bowl 20 seconds.

  7. Lift out, and set on a parchment-lined baking sheet. Repeat with remaining truffles. If your kitchen is warm, refrigerate 5 minutes to set. You can store truffles in airtight containers up to 1 week at a cool room temperature.

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