This recipe for truffles comes from the November 1979 issue of Cuisine.

Ingredients:

• 3/4 cups whipping cream
• 10 oz semisweet chocolate, finely chopped
• 1/4 cup unsalted butter, cut into small pieces
• 1 can (9 oz) coconut cream
• 1 to 1-1/2 pounds chocolate coating
• 2 cups shredded fresh coconut or unsweetened flake coconut

Instructions:

1. Heat cream in medium sauce pan to simmering; remove from heat.
2. Add chopped semisweet chocolate and butter, whisking until smooth.
3. Cool to luke warm.
4. Stir in coconut cream.
5. Refrigerate covered in a medium sized bowl until cold and thickened (about 3 hours)
6. Beat mixture with mixer until fluffy and thickened, about 3 minutes.
7. Freeze mixture covered until firm (4 hours to overnight).
8. Once set, scoop with a #100 scoop (or melon baller).
9. Quickly roll into 1-inch balls.
10. Freeze uncovered on baking sheets until hard (about 1 hour).
11. Temper chocolate (or melt dipping chocolate).
12. Dip centers, immediately rolling in coconut and let harden.
13. Store in an airtight container.