2 cups cream
2 cups crème fraiche
2 oz. milk chocolate
12 oz. semi-sweet chocolate
2 cups shredded sweetened coconut
Chopped red food coloring
4 cups semi-sweet chocolate
powdered sugar
· Bring cream and crème fraiche to a boil, while melting chocolates over a water bath. Once chocolate is smooth add the hot cream mixture and whisk continuously until chocolate thickens and becomes shiny. Add the coconut and mix until combined. Add a few drops at a time of red food coloring until desired color is reached. Pour into a half sheet tray lined with parchment. Wrap well and refrigerate overnight.
· Once truffle base is set, remove from pan by running a warm knife around the edges. Invert tray onto a parchment lined cutting board. Cut the truffles into whatever shape you desire. I recommend a small bite sized rectangle: Cut tray into 1 inch strips, then cut each strip into 1 inch squares, quarter each square to get 4 bite sized rectangles. Freeze cut truffles until ready to dip.
· Melt down the remaining 4 cups semi sweet chocolate over a water bath. Remove your truffles from the freezer. Dip each truffle in chocolate, carful to remove any excess chocolate and place on parchment. Once all the truffles are dipped return them to the freezer to set, about 30 minutes. Repeat this process of dipping each truffle; place each freshly dipped truffle into a bowl of powdered sugar. Once all the truffles are coated in powdered sugar place bowl in a cool place and allow to set, about 30 minutes. Sift the truffles knocking off any excess sugar. Serve. Truffles can be stored for up to one week in an air tight container in a cool dry place.
