INGREDIENTS

INSTRUCTIONS

Melt the 1 pound of chocolate slowly in a double boiler. Cool
slightly, then combine with the heavy cream. Stir in the butter and
rum and refrigerate until firm but still pliable, about 20 minutes.
Transfer to a pastry bag fitted with a large straight tip and pipe
into teaspoon size mounds on a sheet of waxed paper, or, alternately,
spoon out the teaspoon size mounds. Refrigerate until firm. Working
quickly to prevent melting, roll the chocolate into balls, then chill
again until firm. In a food processor fitted with a metal blade,
pulse the toasted coconut briefly to make it finer to help it adhere
better to the truffles. When firm, roll each truffle in the coconut,
pressing firmly to make sure the coconut sticks. At this point you
can refrigerate the truffles for as much as a day, until you are
ready to dip them. Melt the dipping chocolate in a double-boiler over
hot, not boiling water. Using a wire dipping spoon, or a regular
teaspoon and your fingers, dip each truffle briefly into the melted
chocolate. Remove to a cake rack set over a cookie sheet until dry,
and refrigerate until firm. You may scrape up any chocolate that has
dripped to be returned to the dipping pot. The truffles will keep for
several weeks if refrigerated in a covered container. This recipe
yields 70 to 75 truffles.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A18 broadcast 03-15-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-15-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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