Coconut Chocolate Truffles

INSTRUCTIONS

• 1
  Toast the grated coconut in a dry pan.
• 2
  In a pot, mix the cream, honey, and vanilla extract and bring just below boiling point. Remove from heat, pour in the rum, and pour over the milk chocolate in a bowl. Let it stand for a minute and then mix until smooth (ideally with an immersion blender). Cover with cling film so that it touches the surface and refrigerate for about 1.5 to 2 hours.
• 3
  Once the mixture is firm enough to scoop with a spoon and hold its shape (firmer than cream), scoop about 1 teaspoon with a teaspoon and form mounds on a tray (that fits in your fridge). Refrigerate for a while to firm up.
• 4
  Then roll the mounds into balls in your palms, place them back on the tray, and refrigerate for another moment.
• 5
  If you have a confectionery thermometer, start tempering the dark chocolate. Heat 70 g in the microwave in 20-second intervals until the melted chocolate reaches 45°C. Then stir in the remaining chocolate and let it cool to 28°C by stirring. The final step is to heat the chocolate to 31-32°C.
• 6
  The last step is just fun – dip your fingers in the tempered chocolate, coat the ball so it's completely covered in chocolate, and immediately roll it in the coconut. Tempered chocolate sets very quickly, so you need to coat each ball individually, otherwise, the coconut won't stick. The undeniable advantage of tempered chocolate is its stable setting. It creates a beautifully crispy layer on the ball, enhancing both durability and taste.
• 7
  If you don't have a thermometer, don't worry about making a version with just melted chocolate. Let it cool a bit before coating the balls. The ball may not be crispy, but it will still be delicious.