Coconut truffle

Name: Coconut truffle
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 126
Ingredients: 650 g white couverture; 70 g Whipped cream; 20 g Butter; 200 ml Unsweetened coconut milk; 150 ml Coconut liqueur (e.g. Batida de Coco); 2 Pallets of plain hollow spheres (63 pieces each); 500 g Dark chocolate coating; 25 g Whole milk couverture; 25 g Coconut chips; 7-10 Tbsp parchment paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 126

650 g white couverture
70 g Whipped cream
20 g Butter
200 ml Unsweetened coconut milk
150 ml Coconut liqueur (e.g. Batida de Coco)
2 Pallets of plain hollow spheres (63 pieces each)
500 g Dark chocolate coating
25 g Whole milk couverture
25 g Coconut chips
7-10 Tbsp parchment paper

Directions

1
Turn 5-6 piping bags from parchment paper. Finely chop white couverture. Bring cream, butter and coconut milk to the boil. Remove from the stove. Melt the chocolate coating slowly while stirring. Stir in coconut liqueur
2
Fill coconut paste in portions into a piping bag. Cut off the syringe. Pour the mixture into the hollow spheres just below the rim
3
Melt the dark chocolate coating in a warm water bath. Pour 2-3 tablespoons of this into a piping bag. Cut off a small corner. Close the openings of the balls with couverture. Then refrigerate in the fridge for about 30 minutes.
4
Melt the rest of the couverture again. Dip the balls into the chocolate on a praline or normal fork. Drain, place on parchment paper and let dry
5
Melt any whole milk couverture on a warm water bath. Dip coconut chips a little bit into it and let them dry
6
waiting time approx. 2 1/2 hours