Coconut and Dark Chocolate Truffles
Ingredients:
Zephyr Caramel or Milk Chocolate
1 kg
Coconut puree
400 gr
Fresh cream
260 gr
ground coconut
120 gr
toasted
Inverted sugar/trimoline
100 gr
Vanilla extract
1 tsp
Salt
8 gr
Dark/Milk truffle shells
4 trays
Milk chocolate
For coating
Ground Coconut
for rolling
toasted
Preparation mode:
- Combine puree, cream, coconut, sugar, salt and vanilla and bring to boil
- Cool down to 70 C
- Pour over chocolate and make genache. Blitz with hand blender if needed
- Transfer to piping bag and fill up dark or milk truffle shells
- Refrigerate
- Cover in melted milk chocolate
- Roll in to toasted ground coconut
- Store in air tight container in fridge