Chocolate Coconut Truffle Candies From Fannie May
Serving Size / Yield
- 2/3 C. heavy cream
- 3/4 C. butter
- 2 C. chocolate shavings
- 1 C. sweetened coconut, shredded
- 1/2 C. cocoa powder
In a large saucepan, heat heavy cream until hot. Add in butter and melt completely on low heat, stirring constantly. Add in chocolate and coconut. Mix until smooth. Remove from heat and in glass bowl. Refrigerate for at least 2 hours.
Remove from fridge and shape chocolate in teaspoon sized balls. Place each truffle on a cookie sheet. Roll chocolate balls in cocoa powder. Refrigerate for 30 more minutes before serving.