Coconut and Lime Truffles

Method

These coconut and lime truffles are a fabulous year-round chocolate that can be whipped up in no time. You’ll want a pair of food safe, powder free gloves for this one!

1. Prepare your ganache by heating your cream to 80C and pouring over your white chocolate, mixing together until fully combined.
2. Drop in 7 drops of your lime oil to the ganache and mix thoroughly.
3. Once cooled, pour your ganache into your piping bag, tie closed and leave to set in the fridge for 1 hour.
4. In the meantime, prepare your dark truffle shells in your working area.
5. After your ganache has cooled in the fridge, begin piping into your truffle shells, filling to the line of the shell opening. Then, transfer these to your chocolate fridge, or, a cool, dry area.
6. In the meantime, bring 200g of Callebaut 811 dark chocolate to temper and pour your desiccated coconut in a separate, large bowl.
7. After the truffle filling has set, pour around 50g of the tempered chocolate into a piping bag and cap off your truffles by piping a small amount of chocolate on top, gently shaking the tray with each 4 truffles capped off to settle the chocolate to a rounded shape.
8. Once all shells have been capped closed and set, put on your gloves, and grab a small handful of tempered chocolate and rub it between your hands. Roll each truffle between your hands, and pop them into the coconut, tossing them until enrobed in coconut.
9. Once fully covered in coconut, roll the truffle between your hands once more and you’ll have a dark chocolate truffle with a snappy exterior and the added crunch of a layer of coconut!

You can skip the final step and instead have your coconut as the final layer of the truffle, should you wish.

With thanks to Callebaut for the inspiration of this recipe!