Coconut Cream Truffles

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


  • 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


  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.


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