They say good things come in small packages and these coconut chocolate truffles make the perfect edible gift. They are easy to make and are often requested by the more severe chocoholics in my family. What I love about this recipe is that you can make it up to 2 weeks ahead and just keep the truffles chilled in the fridge. They are also very handy to have for when those chocolate cravings strike…
- 250 grams gianduja or praline chocolate bars. (I use Rosemarie praline filled bittersweet swiss chocolate by Schemerling)
- 50 grams dark chocolate
- 200 ml heavy whipping cream (35%)
- Shredded coconut
- To make the chocolate filling, roughly chop both chocolates and place in a large bowl. Bring the whipping cream to a boil. Once the cream has boiled, pour over the chocolates and stir until melted and you are left with a creamy ganache.
- Cover and chill until firm, about 2 hours. Place in the freezer for 15 minutes before rolling.
- Place the shredded coconut in a bowl and prepare a cookie sheet covered with parchment to place the truffles on.
- Shape truffles by rolling the ganache between your palms and then dip into the coconut.
- If the mixture gets too soft, place the ganache in the freezer for 20 minutes, and continue.