‘Tis the season to munch chocoloate, fa la la la, la la, la, la!
Oh yes, and chocolate truffles are simplest of candies to make for Christmas gifts and are made from just three purest ingredients of cream, butter and chocolate. They make a luxurious ending to a meal or cocktail party with small bites of creamy chocky goodness. Truffles can be flavored with your own favorite alcoholic beverage or flavoring including vanilla and I like to add toasted coconut to my truffles as I just love the textural crunch and a dash of Christmas rum. Oh, taste and see that they are good!
Here is the recipe, for my many elves to follow:
Chocolate Truffles (with Coconut and Rum)
- 1 cup heavy whipping cream
- 3 Tbsp Rum
- 12 oz 60% bittersweet chocolate
- 8 oz (1 stick) room temperature unsalted Kerrygold Irish butter
- Pinch of Fleur De Sel (or other fine sea salt)
- 1 ½ cups unsweetened coconut
- Unsweetened cocoa
- Confectioners’ sugar
How to make them:
Preheat the oven to 350 degrees. Place the coconut on a cookie sheet lined with parchment paper and toast until it’s golden brown.
- Preheat the oven to 350 degrees. Place the coconut on a cookie sheet lined with parchment paper and toast until it’s golden brown.
- Place the cream in a sauce pan and bring to a low boil reducing to 50%.
- Sir in the chocolate until it has melted. Whisk in the rum and then the softened butter until smooth and glossy.
- Fold In the toasted coconut.
- Transfer chocolate mixture to a shallow pan and refrigerate until firm.
- Combine cocoa and confectioners’ sugar in a shallow dish. Using a melon ball scoop form balls and roll with hands in the coco and confectioners’ sugar.
- Best stored and served from the refrigerator.
With Christmas Cheer!
Judith the Irish Foodie Elf!