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Coconut-Irish Cream Truffles

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

 

Hands-on time 30 mins
Total time 1 hr, 50 mins
Yield Makes about 4 dozen
Coconut-Irish Cream Truffles make for beautiful gifts or party bites.These coconut-tinged truffles hit the sweet spot.

Ingredients

  • 1/2 cup whipping cream
  • 2 (10-oz.) packages 60% cacao bittersweet chocolate morsels
  • 2 tablespoons butter, softened
  • 1/4 cup Irish cream liqueur
  • 1 cup unsweetened shredded coconut

How to Make It

  1. Bring whipping cream to a boil in a 1-qt. saucepan over high heat. Place bittersweet chocolate morsels in a heat-proof bowl. Pour cream over chocolate, and gently stir until melted and smooth. (If chocolate does not melt completely, place bowl over a pan of simmering water, and stir until melted and smooth.) Stir in softened butter and Irish cream liqueur. Spread mixture in a lightly greased 11- x 7-inch baking dish. Chill 1 hour. Remove from refrigerator, and let stand 20 minutes. Shape mixture into 1-inch balls (about 2 tsp. per ball). Roll in shredded coconut. Store in refrigerator up to 2 weeks.

  2. PACKAGE THEM IN: Hip 2B Square Boxes (85 cents; thinkgarnish.com)