This is a celebration of my Florida beach hometown. Kahlua, coconut, rum, and chocolate combine for my signature truffle. Every holiday season I make an assortment of truffles as gifts and these are always included and are by far my most popular variety. Make sure to carefully weigh the ingredients and keep an eye on the temperature of the chocolate! I learned the basic techniques and formulas for making chocolate candies from Chocolates & Confections by Peter Greweling, but this formula is my own. —Chris Van Houten
about 36 truffles
grams coconut milk
grams light corn syrup
grams butter, softened
grams dark chocolate, finely chopped
at least 1 pounds
white chocolate, for dipping
shredded coconut, toasted and cooled (optional)
Bring cream, coconut milk, and corn syrup just to boil. Remove from heat immediately.
Pour hot cream mixture over chopped dark chocolate. Let stand 1 minute to melt chocolate.
Gently stir cream and chocolate, beginning in the center and creating bigger circles until all of the chocolate and cream is emulsified and all chocolate is melted.
Add butter; gently stir until incorporated. Add Kahlua and rum; gently stir until incorporated.
Transfer ganache to a large Ziploc bag. Lay flat on side to spread ganache. Let sit at room temperature until firmed but still workable, about the consistency of peanut butter, approximately one hour.
Massage ganache gently and very briefly in bag, working over bag 2-3 times. Snip one corner of the bag with scissors and pipe out ganache in 1" drops onto parchment paper-lined baking sheet. Let rest about 30 minutes.
Temper white chocolate. Make sure dipping chocolate remains in temper, warming or letting cool as necessary. Spread toasted, shredded coconut over plate.
Roll drops of ganache into spheres and dip in tempered white chocolate to coat. Roll coated truffles in toasted coconut. Place finished truffles on parchment paper-lined baking sheet. Let rest at room temperature until set, about 30 minutes.