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Dark Chocolate Cherry Coconut Truffles Recipe
Dark Chocolate Cherry Coconut Truffles

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

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Ingredients:

You'll also want:

 

 

Method:

1.

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.
3.

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.

9.

Once set, decorate with Chocoley Drizzle & Design Chocolate!
 

Keep chilled until ready to serve.