Almond Joy Truffles

• 1/2 cups Sweetened Coconut, Chopped
• 1/2 cups Sliced Almonds, Chopped
• Cocoa Powder, For Rolling And Dusting
• 3-1/2 ounces, weight Bittersweet Chocolate
• 3-1/2 ounces, weight Semisweet Chocolate
• 1/2 cups Heavy Cream
• 1 Tablespoon Coconut Rum (I Used Malibu)
• 1 Tablespoon Hot Coffee
• 1/4 teaspoons Vanilla Extract
• 1/4 teaspoons Almond Extract
• 9 whole Almonds, Cut In Half

1. 1. In a pan over medium heat, toast coconut and sliced almonds until the coconut starts to brown and is fragrant. Remove from heat and using a sharp knife, chop the mixture finely. Set aside in a small bowl, along with another small bowl of cocoa powder.
2. 2. Chop the chocolate and place in a bowl.
3. 3. Heat cream over medium-high heat until it reaches a boil. Immediately pour hot cream over the bowl with chocolate and whisk until smooth and melted.
4. 4. Whisk in coconut rum, coffee, vanilla, and almond extracts.
5. 5. Cover mixture and transfer to refrigerator for about an hour
6. 6. Using a small ice cream scoop, make scoops of the cooled chocolate mixture and place on a lined cookie sheet. Push 1 half of an almond into each dollop. Transfer back to fridge for another 15-20 minutes.
7. 7. Remove truffles from fridge only 4 at a time to prevent unnecessary melting. Roll dollops into balls with your hands (remember, it doesn't have to be perfect) and roll in either the almond/coconut mixture or the cocoa powder. I found it useful to wash my hands in between batches of 4 because things can get pretty messy.
8. 8. Package as you wish and store in the fridge until ready to serve
9. Note: cook time above reflects total cooling time in fridge.

sweetened coconut, cocoa, weight bittersweet chocolate, weight semisweet chocolate, heavy cream, coconut, coffee, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/almond-joy-truffles/ (may not work)