Chocolate Truffles w/ Coconut
Why I Love This Recipe
Actually a recipe from Saveur that I've modified a little. Since I'm not a traditional baker (I'm more of a cook), I like that the measurements can be off a little without consequence, and there's room to improvise. And, as a bonus, I don't have to turn on the oven!
Please to enjoy!
Ingredients You'll Need
For 36 Truffles:
16 tbsp. unsalted butter - softened
1/2 cup superfine baker's sugar
1/2 tsp. kosher salt
2 oz. chocolate melted (I use a 67%)
6 tbsp. unsweetened natural cocoa powder
2 tbsp. brewed espresso or dark coffee - room temperature
2 tsp. vanilla extract
3/4 cup unsweetened shredded dried coconut
Have on hand a little cocoa powder, sea salt or shredded coconut for "finishing".
Directions
Combine the butter, sugar and salt in a large bowl with a mixer set to medium speed. Beat the mixture until pale and fluffy, 1-2 minutes.
Add the chocolate, cocoa powder, espresso (coffee), and vanilla and beat until combined, about 1 minute.
Prepare the coconut by pulsing in a food processor until it is roughly chopped. Add the coconut to the mixture and mix until combined.
Refrigerate until chilled, about 1 hour.
Divide the mixture into 36 portions using a tablespoon-sized measuring spoon, rolling each portion into a ball, about 1" in diameter.
AT YOUR DISCRETION: roll the truffles in coconut / dust with cocoa powder / sprinkle with salt / etc.
Transfer truffles to baking sheet and refrigerate at least 2 hours before serving.
