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.
Recipe courtesy of Knipschildt Chocolatier, LLC