Bushwhacker Truffles

Name: Bushwhacker Truffles
Ingredients: 50 grams cream; 28 grams coconut milk; 15 grams light corn syrup; 8 grams Kahlua; 4 grams rum; 6 grams butter, softened; 182 grams dark chocolate, finely chopped; at least 1 pounds white chocolate, for dipping; 2 cups shredded coconut, toasted and cooled (optional)

9 ingredients

1 steps

Ingredients

50 grams cream
28 grams coconut milk
15 grams light corn syrup
8 grams Kahlua
4 grams rum
6 grams butter, softened
182 grams dark chocolate, finely chopped
at least 1 pounds white chocolate, for dipping
2 cups shredded coconut, toasted and cooled (optional)

Directions

1

["Bring cream, coconut milk, and corn syrup just to boil. Remove from heat immediately.", "Pour hot cream mixture over chopped dark chocolate. Let stand 1 minute to melt chocolate.", "Gently stir cream and chocolate, beginning in the center and creating bigger circles until all of the chocolate and cream is emulsified and all chocolate is melted.", "Add butter; gently stir until incorporated. Add Kahlua and rum; gently stir until incorporated.", "Transfer ganache to a large Ziploc bag. Lay flat on side to spread ganache. Let sit at room temperature until firmed but still workable, about the consistency of peanut butter, approximately one hour.", "Massage ganache gently and very briefly in bag, working over bag 2-3 times. Snip one corner of the bag with scissors and pipe out ganache in 1\" drops onto parchment paper-lined baking sheet. Let rest about 30 minutes.""