Coconut Cream Truffles
Have you ever wondered what it would take to be a master chocolatier? Well it takes many years of dedication and creating chocolate treats day in and day out to be a master chocolatier. Most chocolatiers also have their own unique blend of chocolate through the Cocoa beans they source. Paul has created his blend by creating a mixture from the Cocoa beans from the Ivory Coast of Africa, Brazil in South America and the island of Trinidad.
Temperature is very important when making any sweets, especially chocolate. You can make or break a recipe based on whether or not you follow the exact measurements and whether you reach and maintain the ideal temperature.
Paul has been asked on many occasions how he does it, so he has provided us with one of his most popular truffle recipes so you can feel like a chocolatier at home. Coconut Cream Truffles, it’s a great truffle that features a white chocolate inside with the dark decadent chocolate on the outside.
- 24 ounces Heavy Sweet Whipping Cream
- 4 1/2 lbs White Chocolate
- 4 cups shredded Fine Coconut
- Melt Chocolate to 115 F
- Bring Heavy cream and Coconut in 2 quart pot to 155 F (stirring often).
- Blend the cream and coconut mixture with white chocolate in a 6 quart mixer and mix at a low speed.
- Mix for about 10 minutes raising the speed every few minutes.
- Place the mixture in the refrigerator overnight after it cools.
- On the next day, scoop the mixture to the size you require (using a fruit scoop such as a melon baller can assist you with creating an even size ball).
- Dip the ball in melted Dark Chocolate (115F).
Makes 180 truffles.
Don't have time to make your own truffles?
Come by our store today or visit our shopping cart to purchase some Coconut Cream Truffles