Chocolate Coconut Truffles

May 2, 2003

Ingredients:

1 cup finely shredded unsweetened coconut (I used organic. If you use
sweetened coconut, you'll have to cut out some or all of the maple
syrup)
2/3 to 3/4 cup of coconut milk (I used 3/4 cup, which makes a very
moist center to the truffle.)
1 1/2 to 2 tablespoons maple syrup (depending upon how sweet you want
the center to be.)
1 teaspoon Vanilla extract
2 tablespoons Myers Dark rum
4 ounces of bittersweet chocolate
enough bittersweet couverture chocolate to use for covering the
truffles (about 8 ounces)

Procedu

Mix the coconut, coconut milk, rum, vanilla, and maple syrup and let
sit, covered, for an hour at room temperature for the mixture to
blend.

Melt the 4 ounces of bittersweet chocolate in a bowl, and then add the
coconut mixture and stir thoroughly. Chill for an hour.

Scoop out the truffles onto a cookie sheet covered with wax paper and
chill overnight.

Melt the coverture chocolate in a bowl, and dip each of the truffle
centers and return to the waxed paper and chill until hard.