Cherry Chocolate Truffles With Coconut
- Level: Easy
- Yield: 18 to 24 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 122
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 17
- Sodium
- 13
- Total: 4 hr 45 min
- Prep: 4 hr 35 min
- Cook: 10 min
Ingredients
12 ounces bittersweet or semisweet chocolate
1 cup heavy cream
1 tablespoon unsalted butter
Pinch of salt
1/2 teaspoon vanilla extract
/2 teaspoon cherry extract
Shredded coconut, for coating
Directions
- Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.)
- Whisk in the vanilla and cherry extracts. Stir the ganache until it is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight.
- Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in shredded coconut. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.)