Coconut Chocolate Truffles

INSTRUCTIONS

• 1
  Toast the shredded coconut in a dry pan.
• 2
  In a saucepan, combine cream, honey, and vanilla extract and bring just below boiling point. Remove from heat, pour in the rum, and then pour over the milk chocolate in a bowl. Let stand for a minute, then blend until smooth (ideally with an immersion blender). Cover with plastic wrap so that it touches the surface and refrigerate for approximately 1.5 to 2 hours.
• 3
  Once the mixture is firm enough to be scooped with a spoon and hold its shape (firmer than a cream), scoop about 1 teaspoon at a time with a teaspoon and form small mounds on a tray (that fits into your refrigerator). Refrigerate for a while to firm up.
• 4
  Then, roll the mounds into balls between your palms, place them back on the tray, and refrigerate for another short while.
• 5
  If you have a confectionery thermometer, proceed with tempering the dark chocolate. Heat 70 g in maximum 20-second intervals in the microwave 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, gently coat a ball with it so it's fully covered in chocolate, and immediately place it into the coconut, rolling the ball in it. Tempered chocolate hardens very quickly, so it's essential to coat one ball at a time; otherwise, the coconut won't have anything to stick to. The undeniable advantage of tempered chocolate is its stable setting. A beautifully crispy layer will form on the ball, which helps with both shelf life and taste.
• 7
  If you don't have a thermometer, don't be afraid to make a version with just melted chocolate. However, let it cool down a bit before coating the balls. The ball won't be crispy, but it will certainly still be good.