1/2 cup heavy whipping cream
2 teaspoons pure vanilla extract
8 ounces good quality, semi-sweet chocolate, chopped
1 tablespoon cocoa powder
1/4 cup finely chopped pecans
1/4 cup toasted coconut
In a small saucepan, heat the cream and vanilla over low heat just until it starts to bubble. Be careful not to boil.
Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and allow it to sit for a few minutes, then stir until smooth. Allow the mixture to cool, then refrigerate for two hours.
Using a small scoop, roll out balls of the chocolate. Roll them in your hands quickly and place on a parchment-lined baking sheet. Allow it to set overnight in the refrigerator.
Roll the truffles in the toppings you desire. Add cocoa powder to a small bowl. Using a spoon, gently toss the truffles in the cocoa powder, then tap the spoon on the side of the bowl to shake off any excess.
Then gently roll the truffles in the pecans, carefully pressing to adhere. For the coconut, be sure to cool it completely after toasting. Chop it finely, then roll the truffles in the coconut, gently pressing to adhere. Serve the truffles immediately, or cover them and put them back in the refrigerator until ready to eat.
By Milk Means More, Published on Milk Means More - United Dairy Industry of Michigan (http://www.milkmeansmore.org) Recipe by Sarah Bates of The Chef Next Door
Printed in the February 19, 2017 - March 4, 2017 edition.