Saturday, 19 August 2017

Chocolate & Coconut Truffles


After binge watching the Pirates of the Caribbean, it had me thinking about bounties. Naturally, this led to me creating these Bounty inspired chocolate truffles.

I don't think anyone can openly say Bounties are their favourite chocolate bar, at least anyone I know. Either way, there's always someone that will take a hoard of Bounties of your hands from a box of Celebrations. I'm that person. It's extra chocolate and a sweet treat - how could you resist?!

Taking inspiration from this chocolate bar, these truffles soon appeared. With a white chocolate and coconut ganache, encased in a crisp dark chocolate shell, they are divine. Quite possibly more so than the chocolate bar itself. From the first crunch to the soft, creamy ganache, with all the coconut you could ever want in truffle you will be left longing for relaxing time in the Caribbean.

For more chocolate truffle recipes, be sure to check these out here.

Recipe

Ingredients:                                                                                                          (Makes 35-40 truffles)

Ganache
250g coconut cream/ milk
80g desiccated/ powdered coconut
250g white chocolate, chopped
10g butter

Coating
125g dark chocolate
10-20g desiccated coconut

Method:
  • Bring the coconut cream to the heat along with the desiccated coconut. 
  • Once the coconut cream has heated up, add the chopped chocolate and butter.
  • Stir or whisk until all the chocolates melted. Then leave in a fridge to cool and set.
  • Once set divide the ganache into sized balls. Rolling in your hands to create a round ball. (Cold hands are preferable so not to melt the ganache.) Leave in the fridge once again before continuing. 
  • Melt the chocolate for coating. 
  • Dip the ganache balls into the chocolate, let the residual drip off before placing on parchment paper.
  • Either roll using a fork to create a spiky outside or leave to dry smooth. 
  • If drying smooth, add the remaining desiccated coconut to garnish.

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