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How to make just in from paris choclate coconut truffles

Paris paris. Choclate truffles any time. popular in every occasion. They can be prepared ahead of time. They are a great desert and a wonderfull present to take when invited for dinner

3
STEPS
INGREDIENTS
Main ingredients + double cream + butter + cacao powder

Main ingredients + double cream + butter + cacao powder

Utensils: measuring spoon, whisk, scale, spatula , double boiler, 3 working glass bowls; (because U might need to use the microwave), Small cooking pot, Parchment paper, tray, freezer

Soak the 75 grams of coconut flakes with the 6TBsp of old rhum. Mix and refrigerate for at least 1 ...

Soak the 75 grams of coconut flakes with the 6TBsp of old rhum. Mix and refrigerate for at least 1 ...

That is what you need for the ganache. 200 gm choclate , 25 gm butter, 250 gm double cream(25 cl)

That is what you need for the ganache. 200 gm choclate , 25 gm butter, 250 gm double cream(25 cl)

Boil the double cream and pour over the choclate . Leave for 5 mins.. Then

Boil the double cream and pour over the choclate . Leave for 5 mins.. Then

Add the coconut flakes-rhum mixture. Taste and and just the sugar. If you like it more sweet add 10-15 drops of agave syrup or 1/2 tsp of stevia. Of course you can add other sweetener of your choice

Add the coconut flakes-rhum mixture. Taste and and just the sugar. If you like it more sweet add 10-15 drops of agave syrup or 1/2 tsp of stevia. Of course you can add other sweetener of your choice

Sweeteners I propose. Either 15 drops of agave syrup or 1/2 tsp of pure stevia

Sweeteners I propose. Either 15 drops of agave syrup or 1/2 tsp of pure stevia

Refrigerate  for almost 1 hr. stirring 2-3 times to have homogenous coldness. You will b looking for a soft dough like the one above

Refrigerate for almost 1 hr. stirring 2-3 times to have homogenous coldness. You will b looking for a soft dough like the one above

On a parchment paper sprinkle cacao powder

On a parchment paper sprinkle cacao powder

Spoon the dough like above.  Easier with 2 spoons. And sprinkle another layer of cacao on top of the spooned trifles

Spoon the dough like above. Easier with 2 spoons. And sprinkle another layer of cacao on top of the spooned trifles

Roll vaguely and quickly the truffles into almost round but nut perfect balls. After all we are making trufles and they should look like ones. We, the French, are  particular about authenticity  lol

Roll vaguely and quickly the truffles into almost round but nut perfect balls. After all we are making trufles and they should look like ones. We, the French, are particular about authenticity lol

At this stage you can just serve them as such  And you can put them in paper cups to make them easier to pick up.

At this stage you can just serve them as such And you can put them in paper cups to make them easier to pick up.

Melt your choclate in a double boiler. Make sure it is not too hot.  Take it off before all the choclate melts. That way the rest of the choclate will melt  slowly dropping its temperature.. To  30 c

Melt your choclate in a double boiler. Make sure it is not too hot. Take it off before all the choclate melts. That way the rest of the choclate will melt slowly dropping its temperature.. To 30 c

Prepare your tray with parchment paper generously sprinkled with coconut flakes. Keep some to sprinkle at the top after the trifles are dipped in chocolate yum yum

Prepare your tray with parchment paper generously sprinkled with coconut flakes. Keep some to sprinkle at the top after the trifles are dipped in chocolate yum yum

But I like to coat them with choclate and finish with coconut flakes.  If you want to do coating, skip steps 9, 10 and 11.   And make them smaller. So, you will have 50 peices

But I like to coat them with choclate and finish with coconut flakes. If you want to do coating, skip steps 9, 10 and 11. And make them smaller. So, you will have 50 peices

Voila truffles dipped in choclate and sprinkled with coconut  flakes.  I think  everybody knows that one dips  the truffles with a fork let the extra drip then place it on the parchment  paper

Voila truffles dipped in choclate and sprinkled with coconut flakes. I think everybody knows that one dips the truffles with a fork let the extra drip then place it on the parchment paper

Voila, truffles just dipped in choclate

Voila, truffles just dipped in choclate

  • 75.0g Coconut shredded
  • 6.0Tbsp Rhum old rhum- pity not to use the best
  • Sweetner of your choice optional
  • 200.0g Choclate valrohna 70%
  • 225.0g Double cream
  • 25.0g Butter
  • 150.0g Choclate valrohna 70%
  • Pure cacao non sweetened
  • This recipie makes 45-50 truffles