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Name: Chocolate-Coconut Truffles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 70
Cuisine: American
Ingredients: 1 ts Vanilla; 3/4 c coconut Shredded, toasted in Oven for 2 to 3 minutes; 1/2 c Heavy cream; 8 tb unsalted butter Softened; 2 lb semisweet chocolate High-quality, (preferably Belgian)

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INGREDIENTS

1 ts Vanilla
3/4 c coconut ; Shredded, toasted in Oven for 2 to 3 minutes
1/2 c Heavy cream
8 tb unsalted butter ; Softened
2 lb semisweet chocolate ; High-quality, (preferably Belgian)

INSTRUCTIONS

Melt 1 pound of chocolate, slowly stirring, in a double boiler. Warm the cream in a large saucepan but do not scorch. Remove the chocolate from the heat, cool slightly, then combine with the heavy cream. Stir the butter into the chocolate-cream mixture and refrigerate until firm but still pliable, about 20 minutes. Transfer the chocolate to a pastry bag fitted with a large straight tip and pipe into teaspoon-size mounds onto a waxed paper covered cookie sheet, or use a spoon to dole out teaspoon-size mounds. Refrigerate the entire pan until the chocolate is hard to the touch. When the chocolate is sufficiently firm (this can be done a day or 2 ahead) remove the chocolate from the refrigerator and, working quickly to prevent melting, roll the chocolate mounds into balls, then chill the balls again until firm. In a food processor fitted with a metal blade, pulse the coconut briefly to make it a little finer so that it will adhere better to the truffles. When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them. Melt the remaining chocolate in the double boiler. Remove the double boiler from the heat and using a wire dipping spoon, or a regular teaspoon and your hands in latex gloves, dip each coconut covered truffle briefly into the melted chocolate. Place on a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped on the cookie sheet and return it to the dipping pot for more dipping. The truffles will keep for several weeks if refrigerated in a covered container. This recipe yields 70 to 75 truffles. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B10 broadcast 12-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-12-1998 Recipe by: Michael Lomonaco

NOTES

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Chocolate-Coconut Truffles

1 ts Vanilla
3/4 c coconut Shredded, toasted in Oven for 2 to 3 minutes
1/2 c Heavy cream
8 tb unsalted butter Softened
2 lb semisweet chocolate High-quality, (preferably Belgian)

Melt 1 pound of chocolate, slowly stirring, in a double boiler. Warm  the cream in a large saucepan but do not scorch. Remove the chocolate  from the heat, cool slightly, then combine with the heavy cream. Stir  the butter into the chocolate-cream mixture and refrigerate until  firm but still pliable, about 20 minutes. Transfer the chocolate to a  pastry bag fitted with a large straight tip and pipe into  teaspoon-size mounds onto a waxed paper covered cookie sheet, or use  a spoon to dole out teaspoon-size mounds. Refrigerate the entire pan  until the chocolate is hard to the touch. When the chocolate is  sufficiently firm (this can be done a day or 2 ahead) remove the  chocolate from the refrigerator and, working quickly to prevent  melting, roll the chocolate mounds into balls, then chill the balls  again until firm. In a food processor fitted with a metal blade,  pulse the coconut briefly to make it a little finer so that it will  adhere better to the truffles. When firm, roll each truffle in the  coconut, pressing firmly to make sure the coconut sticks. At this  point you can refrigerate the truffles for as much as a day, until  you are ready to dip them. Melt the remaining chocolate in the double  boiler. Remove the double boiler from the heat and using a wire  dipping spoon, or a regular teaspoon and your hands in latex gloves,  dip each coconut covered truffle briefly into the melted chocolate.  Place on a cake rack set over a cookie sheet until dry, and  refrigerate until firm. You may scrape up any chocolate that has  dripped on the cookie sheet and return it to the dipping pot for more  dipping. The truffles will keep for several weeks if refrigerated in  a covered container. This recipe yields 70 to 75 truffles.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1B10 broadcast 12-15-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    04-12-1998    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (16g)
Recipe Makes: 70

Calories: 80
Calories from Fat: 52 (65%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.2g
Cholesterol 4.7mg		1 %
Sodium 4.5mg		0 %
Potassium 51.1mg		1 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 7.7g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 80

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