How To Make Dark Chocolate Coconut Rum Truffles
Rich and with a hint of rum, these Dark Chocolate Coconut Rum Truffles are another level of amazing and easy. Honey and orange zest also add a unique tang.
Serves:
Ingredients
- 1½cupsgraham cracker crumbs,(about 10 full sheets)
- 1cuppecans,shelled
- ½cupconfectioner’s sugar
- 2tbspnatural cocoa powder,or Dutch process , unsweetened
- 2tbsphoney
- ¼cupcoconut rum
- 1cupcoconut,sweetened, shredded
- 2tsporange zest
- 1tsppure vanilla extract
- 10ozquality semi sweet chocolate,or bittersweet, coarsely chopped
Instructions
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Preheat oven to 300 degrees F.
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Line a large baking sheet with parchment paper or a silicone baking mat. Spread pecans on top and toast for 7 to 8 minutes.
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Allow to cool for 5 minutes, then give them a fine chop or pulse in a food processor until finely chopped.
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Add all of the ingredients except for the chopped chocolate to a medium bowl. Stir to combine. The mixture will be sticky.
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Cover and chill in the refrigerator for 45 minutes (and up to 2 days) before forming into balls. (Chilling makes the mixture sturdier and easier to work with.)
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During the last few minutes of the chilling time, begin melting the chocolate.
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Melt the chocolate in a double boiler or the microwave.
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If using the microwave, place the chocolate in a medium heat-proof bowl. such as a liquid measuring cup. (Its depth makes it easier for dipping.)
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Melt in 30-second increments in the microwave, stirring after each increment until completely melted and smooth.
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Let the warm chocolate sit for 5 minutes to slightly cool before dipping.
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Remove the chilled mixture from the refrigerator.
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Take 2 teaspoons of the mixture and roll into a ball, then dip completely into the chocolate using a dipping tool.
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Repeat with the remaining mixture.
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When lifting the ball out of the chocolate, remember to tap the dipping tool gently on the side of the bowl to allow excess chocolate to drip off.
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Place balls back onto the baking sheet after dipping each one.
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Refrigerate for 30 minutes or until chocolate has completely set before serving.
Recipe Notes
- Make-Ahead and Freezing Instructions: These truffles are best made ahead of time because the flavors intensify after 1 to 2 days. Either prepare the mixture through step 4 for up to 2 days in advance or you can roll the mixture into balls then refrigerate or freeze. Chocolate doesn’t look or taste ideal after being refrigerated or frozen for too long, so just roll the mixture into balls then coat them in chocolate the day they’re needed. To store the uncoated balls, layer between sheets of parchment paper and store in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. Thaw in the refrigerator, then coat in chocolate.
- Rum: Use orange juice in the place of coconut rum or rum. This will make an incredible dark chocolate orange coconut truffle.
- Chocolate: Ghirardelli or Baker’s brand is preferable. Use 10 ounces of chocolate if coating all of the truffles. For the rest, roll them in graham cracker crumbs. It can also be rolled in chopped sweetened (and toasted) coconut as well.
Nutrition
- Calories: 116.32kcal
- Fat: 7.33g
- Saturated Fat: 3.05g
- Trans Fat: 0.03g
- Monounsaturated Fat: 2.69g
- Polyunsaturated Fat: 1.24g
- Carbohydrates: 12.75g
- Fiber: 1.42g
- Sugar: 9.42g
- Protein: 1.11g
- Sodium: 22.13mg
- Calcium: 10.31mg
- Potassium: 72.18mg
- Iron: 0.65mg
- Vitamin A: 0.14µg
- Vitamin C: 0.33mg
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