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Dark Chocolate Cherry Coconut Truffles Recipe
Rich. Sweet. Decadent. what more can you ask for from a chocolate truffle? This dark chocolate cherry coconut truffle delivers on all of those qualities and throws in a little bit of fruitiness on the side!
This recipe uses chocolate that does not require tempering. If you wish to use couverture chocolate and temper Click Here
- 1 lb. Fair Trade Organic 65% Dark Couverture Chocolate
- 12 oz. Bada Bing Bada Boom Dipping & Enrobing Formula Dark
- 1 cup shredded coconut
- 1 cup heavy cream
- 1 1/2 cup fresh cherries, pitted and coarsly chopped
- Chocoley Drizzle & Design Chocolate (optional)
You'll also want:
- Double Boiler Insert (optional)
Place 1 lb. of Fair Trade Organic Chocolate in a medium sized bowl. Do NOT melt the chocolate
|2.||Bring cream slowly to a light boil in a heavy saucepan.|
Pour boiling cream over chocolate and keep stirring until all the chocolate has melted.
|4.||Stir in the chopped cherries and coconut. When the ganache is warm it's creamy. You can thicken it by whisking it.|
|5.|| Cover the bowl and refrigerate (about 2 hours)
or freezer (about 1 hours) and chill until firm. You want the
mixture to be just thick enough to easily form.
|6.||Once firm, create 1" round balls by using a very small ice cream scooper or a melon baller if you have one - if not, just use your clean hands to grab some ganache and have fun rolling it into a ball - it's sort of like Play Dough. Place the balls on Heavy Weight Dipping Sheets and freeze until firm (about 45 minutes)..|
|7.||While the chocolate balls are in the freezer, melt the Bada Bing Bada Boom Dipping & Enrobing Chocolate in double boiler. Follow instructions that came with your chocolate, or click here for instructions.|
|8.||After the chocolate balls are firm, use a stainless steel dipping tool to
dip each ball in the melted chocolate, then place onto heavy
weight dipping sheet to set up in refrigerator.
Once set, decorate with Chocoley Drizzle & Design Chocolate!
until ready to serve.