Chocolate-Cherry Truffles with Toasted Coconut
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Ingredients & Equipment
What we send
- 3 tablespoonsdried cherries
- 15.5-ounce can coconut milk
- 1 cupsemisweet chocolate chips
- 1/2 cupshredded coconut
- 1parchment paper
What You’ll Need
- kosher salt
- baking sheet
- 6" small pot with lid
- 10" medium nonstick pan
- Tree Nuts
Roughly chop dried cherries. Line a baking sheet with parchment paper.
Make chocolate ganache
Vigorously shake coconut milk can before opening. In a small pot, heat ¼ cup coconut milk over medium-high heat. When bubbles form on the surface, remove pot from heat and add chocolate. Allow to stand for 1 minute, then stir until chocolate is melted and mixture is fully combined.
Chill chocolate ganache
Add dried cherries and ⅛ teaspoon salt to pot with ganache, and stir to fully combine. Cover pot and transfer to refrigerator to chill until firm, about 35 minutes.
While ganache chills, place shredded coconut in a medium nonstick pan over medium heat. Toast, stirring continuously to prevent burning, until golden, 5-7 minutes. Transfer to a medium bowl and set aside.
Form and roll truffles
Working 1 at a time, using a spoon, scoop out 1 tablespoon ganache. Working quickly to avoid melting, roll ganache into balls, then roll in toasted coconut to fully coat. Repeat to form 10-12 truffles. Transfer to prepared baking sheet, spacing apart as much as possible.
Plate chocolate-cherry truffles
Transfer baking sheet with truffles to refrigerator to chill until firm, about 20 minutes more. Enjoy chocolate-cherry truffles chilled or at room temperature.