Ingredients:

7 oz heavy cream

14 oz dark chocolate (chopped)

1 oz butter

1 oz corn syrup

1/2 oz coconut rum 

12 oz dark coating chocolate (melted)

6 oz toasted coconut

 

1. Boil cream and corn syrup. 
2. Pour over chocolate. 
3. Add the butter and stir until the mixture is completely melted. 
4. Stir in the rum, and chill until the ganache is set. 
5. Using a 1" melon baller, scoop the ganache and roll the truffles by hand to make round balls. 
6. Drop each truffle into the melted coating chocolate. 
7. Use a fork to retrieve the truffles from the chocolate. Bounce the truffle on the service of the chocolate to remove the excess. 
8. Roll the truffle in the coconut before the coating chocolate sets. 
9. Place finished truffles on a piece of parchment paper to fully set.