Recipe courtesy of Knipschildt Chocolatier
Episode: Chocolate
Save Recipe Print
The Classic Truffle and the Coconut Truffle
Total:
1 hr
Prep:
1 hr
Yield:
about 6 pounds truffles
Level:
Intermediate
Total:
1 hr
Prep:
1 hr
Yield:
about 6 pounds truffles
Level:
Intermediate

Ingredients

For the Classic Truffle:
For the Coconut Truffle:

Directions

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.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Coconut Cake

Recipe courtesy of Ina Garten

Classic Hot Wings

Recipe courtesy of Ree Drummond

Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Coconut Cake

Recipe courtesy of Kristen Dalbora

Coconut Macarons

Recipe courtesy of Ina Garten

Coconut Rice

Recipe courtesy of Sandra Lee

Classic Manhattan Cocktail

Recipe courtesy of Ted Allen

Browse Reviews By Keyword