Chocolate Coconut Truffles
Makes 5 dozen
You can use plain white coconut from a bag or box to give these truffles a snowball look. Or toast flaked coconut in the oven just until lightly browned, then chop finely in a food processor.
In a medium saucepan, bring cream and sugar to a boil, stirring constantly. Whisk in corn syrup. Remove cream from heat. Finely chop chocolate and add to hot cream a small amount at a time, stirring until completely melted.
Cool chocolate mixture completely. In a large bowl, cream softened butter with coconut extract and cream of coconut. Slowly whisk cooled chocolate into butter mixture until smooth and creamy.
Using a spoon or a pastry bag, place dollops of chocolate-coconut mixture onto a parchment or waxed paper-lined baking sheet. Refrigerate until hardened, at least 2 hours.
Using fondue forks or wooden skewers, dip truffle centers into white chocolate fondue. Roll dipped truffles into coconut and place on a baking sheet. Keep cool until ready to package or serve.