Coconut Milk Truffle

Lately, my son has been pestering me to make truffles and claimed that I may lose “my truffle making skills !”   Ha…ha…It was an indirect way of asking truffles.  My last truffle posting was coconut truffle, where the coconut is caramelized and used as a filling.

But, this one is an un-caramelized Coconut, which is coated outside the truffle. Also coconut milk is used. Hence, known as coconut milk truffle!!

 

Ingredients :   ¾ cup of coconut milk (store brought)       ;      1 cup of dark chocolate (60 % coco)   ;   for garnishing desiccated coconut      ;        180 gms of dark chocolate melted for enrobe the truffle   (you may use fresh coconut milk and coconut for garnishing)

Procedure :  Boil the coconut milk in heavy bottomed pan. Once it starts boil, remove from the heat and add 1 cup of dark chocolate whisk slowly until to get smooth and homogenous mixture and allow to cool at room temperature and transfer to the fridge for about two hours.

Now, using a small ice cream scoop or a melon baler, form the chocolate into round (bite-sized) shape. Place them onto the baking sheet and transfer to fridge allow the truffles to harden.

Meanwhile, temper the dark chocolate using double boiler and keep aside.

Now, dip chocolate balls into the tempered dark chocolate using fork and tap to remove excess chocolate. Place truffles one at time into baking sheet and keep it the fridge for 15 - 20 minutes, and again repeat the same.

In a tray sprinkle desiccated coconut and place the truffle on it and move the truffle around to coat well and transfer to the fridge for about 30 min.