The list of adjectives I could use to describe the massive amount of home renovations that we’re doing on our A-frame house during this time of quarantine is starting to look like my kids’ Christmas lists. It’s interesting, exhausting, chaotic, entertaining, never-ending, and stressful. We’ve been in this house for a year and a half, and had expectations to start renovations about six months after living here. Unfortunately, the timeline was much slower than expected, and the renovations started a couple of months ago.
Fortunately, I can see a light at the end of the tunnel, and got the idea of throwing our first annual Summer Luau at the end of the summer when our basement and yard will be ready to party. Being at home with the kids 99% of the time has given me the opportunity to be productive or lazy around the house, and I consider planning a massive party to be productive. Right?!
I started working on the menu list, and came across the recipe for my Dark Chocolate Coconut Pie in “What’s for Dinner?” and immediately thought I can make Dark Chocolate Coconut Truffles!! The excitement set in, and I got to work putting together this recipe.
When planning a luau, I’m always on the lookout for Hawaiian style food, sweets, drinks, and of course decorations…so stay tuned for a Luau Party post with a full menu list and all about the party at the end of the summer!
Dark Chocolate Coconut Truffles
12 oz. bag dark chocolate chips
1/2 cup coconut oil
1/4 cup unsalted butter
2 tablespoons coconut rum
(10 oz.) dark chocolate melting wafers
frozen grated coconut, thawed
Pour bag of chocolate chips into a medium sized mixing bowl. In a microwave safe dish, heat coconut oil and butter for 1-1 ½ minutes or until butter is melted. Stir together if butter isn’t completely melted, then pour over chocolate chips in mixing bowl and let sit for 1 minute. Whisk together until chocolate melts and mixture is smooth. Stir in coconut rum until well-blended. Place bowl in refrigerator for at least 1 hour for chocolate to harden, or let sit at room temperature for about 2 hours for a softer, easier scooping consistency. Using a mini ice cream scoop, scoop out chocolate (about 1 tablespoon) at a time. Place each ball of chocolate on a sheet pan lined with wax paper, return to refrigerator for at least 30 minutes. When truffles are cooling, heat about 1 cup chocolate melting wafers in microwave safe dish in 30 second intervals until melted and smooth, stirring between each interval. Remove truffles from refrigerator and roll in between hands to create a smooth surface. Insert a toothpick into truffle, dip into melted chocolate and gently tap toothpick on the side of the microwave safe dish to remove excess chocolate. Using another toothpick, push truffle off original toothpick onto a wax paper lined cookie sheet. Repeat until all truffles are coated in chocolate. When finished, sprinkle grated coconut on top as an added garnish. Store in refrigerator until ready to serve.
When you’re ready to serve the truffles, make sure to take them out of the refrigerator at least 30 minutes before eating. The filling will soften at room temperature, giving that “buckled knees” effect when taking a bite. They can sit at room temperature for up to 5 hours before returning to fridge.