Chocolate Coconut Truffles

Instructions

1. Step 1

   Line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Heat the coconut cream in a saucepan over medium heat until steaming but not boiling.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Coconut Cream

   Cookware: saucepan, Silicone spatula

3. Step 3

   Place 200 gr dark chocolate in a heatproof bowl. Pour over the hot coconut cream, let stand, then stir until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 200.0 gr Dark Chocolate

   Cookware: Heatproof Bowl, Silicone spatula

4. Step 4

   Stir 60 gr coconut, the vanilla extract, and salt into the ganache until evenly combined.

   Ingredients used: 0.5 gr Fine Salt, 60.0 gr Unsweetened Shredded Coconut, 5.0 ml Vanilla Extract

   Cookware: Heatproof Bowl, Silicone spatula

5. Step 5

   Refrigerate the ganache until firm enough to scoop and shape.

   Timer: 60 min (fixed)

   Cookware: Heatproof Bowl, refrigerator

6. Step 6

   Scoop the chilled ganache into 20 portions, roll each into a ball, and place them on the prepared baking sheet.

   Cookware: baking sheet, Small scoop

7. Step 7

   Combine the remaining 150 gr dark chocolate with the coconut oil in a heatproof bowl set over a saucepan of barely simmering water on low heat. Stir until melted and smooth.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 ml Coconut Oil, 150.0 gr Dark Chocolate

   Cookware: Heatproof Bowl, saucepan, Silicone spatula

8. Step 8

   Dip each truffle in the melted coating, lift it out with a fork, and return it to the lined baking sheet. Sprinkle with the remaining 20 gr coconut before the coating sets.

   Ingredients used: 20.0 gr Unsweetened Shredded Coconut

   Cookware: baking sheet, fork

9. Step 9

   Refrigerate the truffles until the chocolate coating is firm.

   Timer: 20 min (fixed)

   Cookware: baking sheet, refrigerator