That has to be the longest title ever, but there is so much to say about these brandy infused chocolate truffles that I rolled into shredded coconut, OH MY! This recipe is adapted from Alton Browns recipe on Food Network. I made these for my friend Deborah's photo styling project, here, but of course was able to sample a few myself before delivery. Here's the recipe and my notes.
10 ounces bittersweet chocolate, finely chopped
3 tbsp unsalted butter
1/2 cup heavy cream
1 tbsp light corn syrup
1/4 cup of brandy
1/2 cup cocoa powder (Valrohna cocoa powders is what I use to roll the chocolate truffles in)
Shredded Coconut (Trader Joe's brand is what I had on hand to roll the truffles in, but you can use any brand)
Place finely chopped chocolate and butter in a glass mixing blow and mircrowave for 30 seconds. Remove, stir and repeat the process one more time. Set aside.
Heat the cream and corn syrup in a small saucepan over medium heat until simmering. Remove from heat and pour the mixture over the chocolate, let it stand for no more than 2 minutes. Stir gently with a rubber spatula until smooth and creamy. Here's the boozy part, pour the 1/4 cup of brand into the mixture and stir. You can pour the mixture into a square glass backing dish or leave it in the glass bowl and refrigerate for 1 hour.
For rolling out the truffles I'd suggest using a small ice cream scoop. I used and melon baller and it was hard to get the chocolate out of the baller (is that a word, well it is now), so I switched to a small teaspoon and used my warm hands to roll the truffle balls. Next time small ice cream scoop like this one from Target.
Once formed you can roll them in the cocoa powder if you want them covered only in that, but I opted for rolling them in shredded coconut. Let me tell you the texture and brandy taste is exciting and surprising. Enjoy!