Hapa Coconut Truffles

Recipe by:
Chef Mark Okumura,
Alan Wong's Restaurant
Yield: 100
Preparation Time: 1 hour+

1 cup whipping cream
1/2 cup coconut milk
1 Tbs. corn syrup
1/4 cup shredded coconut
extra coconut for garnish
2 1/2 lbs. HVC Milk Chocolate
extra chocolate for rolling
1 1/2 sticks unsalted butter
4 tsp. coconut extract
2 Tbs. Malibu Rum (optional)

Place the chocolate in a bowl. Heat cream, coconut milk, coconut and corn syrup. Bring just to a boil and pour over chocolate. Let stand for 2 minutes. Stir in butter, extract and liquor and mix until smooth. Chill until hard. Once set, scoop out into even 1 Tbs. portions and roll into balls. Keep cool. Temper extra chocolate and pour onto shallow plate. Roll balls in chocolate to coat evenly and let sit. Roll a second time and sprinkle extra coconut on top to garnish.

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