Category: Truffles, bonbons and candies
Preparation time: 45 minutes
Makes 12 truffles
INGREDIENTS:
12 ounces bittersweet chocolate
1/2 cup dried pineapple
3/4 cup heavy cream
1 tablespoon Rum
1/2 cup toasted coconut bits
Assembly:
Break off the chocolate into smaller pieces and place them in a heat-proof bowl.
In a saucepan, heat the heavy cream until it boils. Take the saucepan off the fire, and add the heavy cream on the chocolate.
Mix the two until the chocolate has melted completely.
Finely chop the dried pineapple and add it to the mixture. Add the rum and mix all ingredients well.
Cover the bowl and allow it to firm for 2 hrs.
Take a medium-sized cookie sheet and line it with wax paper.
Using a spoon, scoop out some of the ganache and shape it into small balls.
Dip the balls in a plate of toasted sweet coconut bits.
Place the ball on the cookie sheet. Repeat until you've used up all the ganache.
Place the cookie sheet in the refrigerator and chill before serving.
TIP: This chocolate rum truffle recipe infuses the sweetness of chocolate, the zest and tang of dried pineapple and the kick of good, old rum. The rich, strong taste of rum plus the tang of pineapple balance each other out, making the taste more tolerable for people who are not used to having alcohol with their chocolate.
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