Cherry Chocolate Truffles With Coconut
Level: Easy
Yield: 18 to 24 truffles
Nutritional Analysis Per Serving
Serving Size: 1 of 21 servings
Calories: 122
Total Fat: 10 g
Saturated Fat: 6 g
Carbohydrates: 11 g
Dietary Fiber: 1 g
Sugar: 9 g
Protein: 1 g
Cholesterol: 17 mg
Sodium: 13 mg
Total: 4 hr 45 min
Prep: 4 hr 35 min
Cook: 10 min
Ingredients
- 12 ounces bittersweet or semisweet chocolate
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cherry extract
- Shredded coconut, for coating
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- Finely chop the chocolate and place it in a heatproof bowl. In a saucepan over medium heat, bring the heavy cream, butter, and salt to a gentle simmer; pour this mixture over the chopped chocolate and let it sit undisturbed for about 10 minutes, or until the chocolate is fully melted. Stir with a rubber spatula or whisk until the mixture is smooth and glossy. (If needed, microwave in 20-second bursts until the chocolate is completely melted.)
- Add the vanilla and cherry extracts, whisking until well combined. Continue stirring the ganache until it becomes smooth and shiny. Pour the ganache into a shallow baking dish and refrigerate until firm, for at least 3 hours or overnight.
- Using a tablespoon, scoop out portions of the chilled ganache and roll them into balls, creating 18 to 24 truffles. Roll each ball in shredded coconut to coat evenly. Place the coated truffles on a baking sheet lined with parchment paper, cover with plastic wrap, and refrigerate until firm, for at least 1 hour or overnight. (For make-ahead preparation, shape the truffles but do not coat; cover and freeze for up to 2 weeks. Allow to sit at room temperature for 20 minutes before rolling in coconut.)
Photograph by Johnny Miller
Recipe courtesy Recipe Iseasy Magazine
