Recipe courtesy of Knipschildt Chocolatier

The Classic Truffle and the Coconut Truffle

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 1 hr
  • Yield: about 6 pounds truffles
Save Recipe

Ingredients

For the Classic Truffle:

1 quart heavy cream

250 grams sugar

2 pounds 70 percent dark chocolate, finely chopped

1/4 pound butter

For the Coconut Truffle:

25 ounces heavy cream

250 grams sugar

2 pounds white chocolate, finely chopped

1/4 pound butter

4 tablespoons toasted coconut

Melted chocolate, for dipping

Cocoa powder, for rolling

Toasted coconut, for rolling

Directions

  1. 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.
  2. The coconut truffle: Same procedure as above, but add toasted coconut to the mixture.
  3. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Ambrosia

Truffle Tarts with Raspberries

Pan Perdu with White Truffle

Chocolate Covered Apples

Chocolate Coconut Napoleon

Coconut Ice Cream

Chocolate Filled Crepes Covered with Strawberry Sauce

Ricotta and Candied Fruit Semifreddo