CHOCOLATE
the perfect gift for any occasion.
really...ANY occasion.
i just so happen to have "those occasions" every day.
these little gems turned out unexpectedly delicious.
i questioned myself for a week, just wondering if lime would pair well with the deep dark chocolate. a key lime pie would be delicious with a chocolate crust so why not a Key Lime truffle with a hint of coconut to seal the deal.
with Pierre, our house-broken TRUFFLE PIG
for the rolling i used these fabulous new Roasted Coconut Chips i found at Trader Joe's. they are like potato chips, but made with coconut shavings. they're slightly salted crisp large coconut shavings. i just love how the cocoa powdered rolled balls resemble a chocolate Mosaic...like little chocolate tiles placed one by one.
DARK CHOCOLATE COCONUT KEY LIME TRUFFLES
makes about 23-25
250g dark chocolate...Valrhona 61%
1/2 cup plus 2 Tbsp coconut milk...full fat
1 1/2 - 2 Tbsp...Key lime zest
3/4 tsp coconut extract
2 tsp granulated sugar
chop the chocolate into small, even as possible, bits and set aside in a heat resistant bowl.
heat the coconut milk to almost boiling with 1/2 of the lime zest. stir so it heats evenly and doesn't burn on the bottom. it should be slightly bubbling around the sides.
pour hot coconut milk over chocolate and let sit for a minute or so. begin stirring from the middle outward. you will see the ganache come together. when it is all incorporated add the coconut extract and the rest of the lime zest. you should have a nice smooth glossy bowl of ganache. do a taste test...more zest?...a touch more extract? now, let this sit to room temperature. then put in the fridge...UNCOVERED. you don't want condensation. when it is fully set you can roll into balls. use thin rubber gloves. i have found this makes it A LOT easier.
roll in coconut shreds, chopped shavings, plain cocoa powder or dip in tempered chocolate if you want to go that extra mile. i find that for some truffles the extra coating of chocolate takes away from the delicate ganache flavorings. the slightly salted coconut chips were a definite bonus for texture, appearance and most of all flavor.
pour hot coconut milk over chocolate and let sit for a minute or so. begin stirring from the middle outward. you will see the ganache come together. when it is all incorporated add the coconut extract and the rest of the lime zest. you should have a nice smooth glossy bowl of ganache. do a taste test...more zest?...a touch more extract? now, let this sit to room temperature. then put in the fridge...UNCOVERED. you don't want condensation. when it is fully set you can roll into balls. use thin rubber gloves. i have found this makes it A LOT easier.
roll in coconut shreds, chopped shavings, plain cocoa powder or dip in tempered chocolate if you want to go that extra mile. i find that for some truffles the extra coating of chocolate takes away from the delicate ganache flavorings. the slightly salted coconut chips were a definite bonus for texture, appearance and most of all flavor.
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