Bushwhacker Truffles
Ingredients
Instructions
- Bring cream, coconut milk, and corn syrup just to boil. Remove from heat immediately.
- Pour hot cream mixture over chopped dark chocolate. Let stand 1 minute to melt chocolate.
- Gently stir cream and chocolate, beginning in the center and creating bigger circles until all of the chocolate and cream is emulsified and all chocolate is melted.
- Add butter; gently stir until incorporated. Add Kahlua and rum; gently stir until incorporated.
- Transfer ganache to a large Ziploc bag. Lay flat on side to spread ganache. Let sit at room temperature until firmed but still workable, about the consistency of peanut butter, approximately one hour.
- Massage ganache gently and very briefly in bag, working over bag 2-3 times. Snip one corner of the bag with scissors and pipe out ganache in 1" drops onto parchment paper-lined baking sheet. Let rest about 30 minutes.
- Temper white chocolate. Make sure dipping chocolate remains in temper, warming or letting cool as necessary. Spread toasted, shredded coconut over plate.
- Roll drops of ganache into spheres and dip in tempered white chocolate to coat. Roll coated truffles in toasted coconut. Place finished truffles on parchment paper-lined baking sheet. Let rest at room temperature until set, about 30 minutes.
Nutrition & Diet Analysis (per serving)
808
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).