Thursday, February 14, 2013

Coconut Key Lime Dark Chocolate Truffles


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.

Roasted Coconut Chips...
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 little chocolate tiles placed one by one.

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.


di_ani said...

Compliments -
they look very beautiful and delicious.
This is a great combination in a nice recipe.
Regards, Diana

The Hot Plate said...

Hi Jules!

First, let me introduce myself. My name is Amanda Riva and I am the Owner & Co-Founder of The Hot Plate ( I found your blog and could not stop drooling over the photos! The Hot Plate is a free community for the hungriest Food Lovers on the web, and I’d love to have you share your recipes with us!

The Hot Plate has lots of ways for you to promote and share your recipes with thousands of Food Lovers across the world! Now you can:

- Promote your recipes and blog by submitting them to our THP Loved Photo Section (if you use Foodgawker and Tastespotting you know the drill)

- Be part of the webs fastest growing community of hand picked Food Lovers

If you have any questions or comments do not hesitate to let me know!

Happy Cooking,

Jules and Ruby said...

hi Diana...thanks for stopping by

Amanda...would LOVE to check out your site and join in...

Connie said...

What kind of camera do you use to take these fantastic food photos?

Jules and Ruby said...

hi sorry i was away for a few days. i hope you're still around. i use a Nikon D3000....but i might be buying something new in the future. i'll probably stick with Nikon because i have a few lenses. if you have any more questions i'll be sure to answer a bit quicker. thanks for stopping by.

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