The Classic Truffle and the Coconut Truffle

• 1 quart heavy cream
• 250 grams sugar
• 2 pounds 70 percent dark chocolate, finely chopped
• 1/4 pound butter
• 25 ounces heavy cream
• 250 grams sugar
• 2 pounds white chocolate, finely chopped
• 1/4 pound butter
• 4 tablespoons toasted coconut
• Melted chocolate, for dipping
• Cocoa powder, for rolling
• Toasted coconut, for rolling

1. For the classic truffle:
2. Boil heavy cream and sugar.
3. In a separate bowl add your finely chopped chocolate.
4. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter.
5. Once combined, set aside in a cool place, but not in the refrigerator.
6. The coconut truffle:
7. Same procedure as above, but add toasted coconut to the mixture.
8. For dipping truffles, have some chocolate melting over a double boiler.
9. The water should be simmering and not boiling or you will burn the chocolate.
10. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our "Me a Chocolatier kit" small hollow chocolate shells.
11. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.

heavy cream, sugar, chocolate, butter, heavy cream, sugar, white chocolate, butter, coconut, chocolate, cocoa, coconut

Taken from www.foodnetwork.com/recipes/the-classic-truffle-and-the-coconut-truffle-recipe.html (may not work)