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Tropical Truffles
duPlessis-Griggs Family, Braintree, MA
“These are always a huge hit around the holidays. The recipe is really flexible, too. You can substitute the liquor and/or extract for a different flavor.”
Anne Griggs
INGREDIENTS
Makes about 40 truffles
1⁄2 cup whipping cream
1 pound white chocolate, chopped
1 tablespoon unsalted butter 1⁄4 cup rum
1 teaspoon coconut extract
1 pound bittersweet chocolate
PREPARATION
1. To scald the cream, pour
it into a small saucepan,
set over medium-low heat and heat, stirring constant- ly, until small bubbles start to form around the edges of the pan; do not allow it to boil. Remove from the heat and let cool. Strain the cream through a fine-mesh sieve into a small bowl. Set aside.
2. Combine the white choco- late and butter in a micro- wave-safe bowl and heat at 20-second intervals, stirring after each interval, until melted. Take care not to burn the mixture. Add the cream, rum and coconut extract to the white choc- olate mixture and stir well. Cover and refrigerate until firm, 2 to 3 hours.
54 – TASTE OF HOME