The Classic Truffle and the Coconut Truffle

Recipe courtesy Knipschildt Chocolatier, LLC
Show: Throwdown with Bobby Flay Episode: Chocolate
TOTAL TIME: 1 hr
Prep: 1 hr
Inactive Prep: --
Cook: --
 
YIELD: about 6 pounds truffles
LEVEL: Intermediate

ingredients

FOR THE CLASSIC TRUFFLE:
FOR THE COCONUT TRUFFLE:
  • 4 tablespoons toasted coconut
  • Melted chocolate, for dipping
  • Cocoa powder, for rolling
  • Toasted coconut, for rolling
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Directions

For the classic truffle:
Boil heavy cream and sugar. In a separate bowl add your finely chopped chocolate. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.

The coconut truffle:

Same procedure as above, but add toasted coconut to the mixture.

For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our "Me a Chocolatier kit" small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.

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