Inspired by Chicago’s Fannie Mae’s Trinidads. Indulge your favorite mom or mom-figure with this easy recipe sure to please. She deserves it! Use the best quality chocolate you can find for these for the smoothest, more decadent results.
- 7 oz dark chocolate chips, or if a block, chopped in small chunks or flaked
- 6 oz heavy cream
- 1 ½ Tbsp unsalted butter, room temperature
- 1 ½ lbs white chocolate
- 6 oz dried, sweetened coconut
Place the dark chocolate in a glass boil. Heat the cream until little bubbles form (on the stove vs. the microwave works best so you can watch.). Pour the cream over the chocolate and let sit for 30 seconds. Whisk until smooth. Add the butter and whisk until incorporated. Cover with plastic wrap and refrigerate, 3-4 hours or until very firm.
While the ganache cools in the fridge, toast your coconut in the toaster or regular oven at 325 degrees, 5-7 minutes until light brown. Let cool.
Melt 2/3 of the white chocolate in a glass bowl over a double boiler until just melted (about 113 degrees). Remove from heat and stir in the remainder of the chips. You can also use a microwave, but be careful not to burn, heating at 30 second, then 15 second intervals as the chocolate melts. Add the remaining 1/3 of the chocolate and stir in until melted. Stir in the coconut and let cool, until room temperature and thick (about 80 degrees).
While the chocolate is coming to temperature, scoop your dark chocolate ganache using a 1 Tbsp cookie scoop onto a parchment lined sheet. Using a spoon, dip each scoop into your coconut white chocolate, tapping the bottom of the fork to get any extra chocolate off the truffle (this prevents “legs” on the truffle and keeps it round) and place it on a fresh parchment lined sheet pan. Repeat with remaining truffles. Refrigerate until firm. Keeps 2 weeks in the refrigerator.