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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 lb High-quality semisweet; (preferably Belgian or; 12 oz Additional chocolate; 1 ts Vanilla; 2 tb Rum; optional; 1 Stick Softened unsalted; 3/4 c Shredded unsweetened; 1/2 c Heavy cream; warmed

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INGREDIENTS

1 lb High-quality semisweet
(preferably Belgian or
12 oz Additional chocolate
1 ts Vanilla
2 tb Rum; optional
1 Stick Softened unsalted
3/4 c Shredded unsweetened
1/2 c Heavy cream; warmed

INSTRUCTIONS

Melt the 1 pound of chocolate slowly in a double boiler. Cool slightly, then combine with the heavy cream. Stir in the butter and rum and refrigerate until firm but still pliable, about 20 minutes. Transfer to a pastry bag fitted with a large straight tip and pipe into teaspoon size mounds on a sheet of waxed paper, or, alternately, spoon out the teaspoon size mounds. Refrigerate until firm. Working quickly to prevent melting, roll the chocolate into balls, then chill again until firm. In a food processor fitted with a metal blade, pulse the toasted coconut briefly to make it finer to help it 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 dipping chocolate in a double-boiler over hot, not boiling water. Using a wire dipping spoon, or a regular teaspoon and your fingers, dip each truffle briefly into the melted chocolate. Remove to a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped to be returned to the dipping pot. 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-1A18 broadcast 03-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-15-1997 Recipe by: Michael Lomonaco

NOTES

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Chocolate Coconut Truffles

1 lb High-quality semisweet
 (preferably Belgian or
12 oz Additional chocolate
1 ts Vanilla
2 tb Rum; optional
1 Stick Softened unsalted
3/4 c Shredded unsweetened
1/2 c Heavy cream; warmed

Melt the 1 pound of chocolate slowly in a double boiler. Cool  slightly, then combine with the heavy cream. Stir in the butter and  rum and refrigerate until firm but still pliable, about 20 minutes.  Transfer to a pastry bag fitted with a large straight tip and pipe  into teaspoon size mounds on a sheet of waxed paper, or, alternately,  spoon out the teaspoon size mounds. Refrigerate until firm. Working  quickly to prevent melting, roll the chocolate into balls, then chill  again until firm. In a food processor fitted with a metal blade,  pulse the toasted coconut briefly to make it finer to help it 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 dipping chocolate in a double-boiler over  hot, not boiling water. Using a wire dipping spoon, or a regular  teaspoon and your fingers, dip each truffle briefly into the melted  chocolate. Remove to a cake rack set over a cookie sheet until dry,  and refrigerate until firm. You may scrape up any chocolate that has  dripped to be returned to the dipping pot. 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-1A18 broadcast 03-15-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com    03-15-1997    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 70 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.1mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.