Tuesday, April 15, 2008

White Chocolate Coconut Truffle

4 ounces heavy cream

1 vanilla bean

1 lb white chocolate

1/2 ounce cognac

Toasted coconut

Powdered sugar

Dipping white chocolate

Ganache: Bring cream and vanilla bean to a slow boil. Remove pot from heat, add chocolate directly into pot. Stir! You may need to return to heat, but try not to let it get too hot. Add cognac (if you are using vanilla extract instead of beans, add now). Let mixture cool 24 hours in a sheet pan, cover with plastic wrap.

Next either pipe or scoop out ganache into balls (not bigger then 1/2 ounce each). Coat ganache in powdered sugar. Dip in white chocolate, let dry. Dip a second time, then roll in coconut.


Sorry I don't have a better picture.

1 comment:

Aaron K said...

Oh yeah....we think alike! -Aaron


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