Baking at the holidays is a bit of a compulsion of mine. My extended family members have come to expect a box of homemade treats every Christmas/New Year’s week and I’m happy to oblige. This year I tried my hand at a truffle recipe that was probably the biggest hit. I got the idea from Ina Garten and then adapted it a bit to create something new. It looks like a snowball and tastes like a tropical island.
1/2 cup raisins
1-2 shots of dark rum
2, 11 oz. bags of Ghiradelli white chocolate chips
1/2 cup heavy cream
One bag grated coconut
Put the raisins in a small jar and pour over just enough dark rum to cover them. Let them sit at least overnight on the counter on in a cupboard. They can sit longer if you like.
When you’re ready to make the truffles, melt the bag of white chocolate and the heavy cream in a heatproof bowl over a pan of simmering water, and mix until smooth. (alternately you can do this using a glass bowl and giving it short, 30 second bursts of heat in the microwave, stirring in between, until everything is smooth and mixed.) Once the mixture is lump free, drain and chop the rum-soaked raisins and stir them into the chocolate and cream mixture until well combined. Put the mixture in a glass container covered with plastic wrap and let it cool in the refrigerator for at least four hours. ( I like to leave it overnight.)
When the mixture is appropriately cooled, spread the coconut in a deep plate or baking dish. You’ll be rolling truffles in it later.
Next, melt the second bag of white chocolate chips in a heatproof bowl over a pan of simmering water until it is smooth and melted (DO NOT add cream this time. You want it to harden.) Turn off the stove but leave the bowl over the pan to keep the chocolate warm and liquid.
Take the cool truffle mixture from the fridge and scoop out about a tablespoon at a time, either with a mini ice cream scoop or a spoon, and roll each bit into a ball. Using a fork or spoon, dip each ball into the melted chocolate or spoon the chocolate over each ball until it’s fully coated. Then drop the coated balls into the toasted coconut, rolling each around to coat it in coconut. Set the finished truffles on a parchment covered platter or sheet. When all the truffles are done, put them in the fridge for at least an hour to fully set. After that you can take them out and package them as you like.
Variation: One option is to toast the coconut to give it a slightly warmer taste. It won’t look as much like a snowball, but it’ll taste great.
Another option is to use triple sec soaked dried cranberries instead of raisins. If you do this you get more of a cosmo snowball. If you us this variation, don’t toast the coconut.