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Hawaiian Vintage Hapa Coconut Truffles

A Hawaiian Vintage Hapa Coconut Truffles recipe by: Chef Mark Okumura, Alan Wong's Restaurant

Yield: 100

Courtesy of Hawaiian Vintage Chocolate

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Prep Time: 60 | Cook Time: 20 | Ready In: 80
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US Metric

1 cup whipping cream

1/2 cup coconut milk

1 Tbs. corn syrup

1/4 cup shredded coconut

extra coconut for garnish

2 1/2 lbs. HVC Milk Chocolate

extra chocolate for rolling

1 1/2 sticks unsalted butter

4 tsp. coconut extract

2 Tbs. Malibu Rum (optional)

Order Chef Alan Wong's Inspirations

Cooking Process:

Place the chocolate in a bowl. Heat cream, coconut milk, coconut and corn syrup. Bring just to a boil and pour over chocolate. Let stand for 2 minutes. Stir in butter, extract and liquor and mix until smooth. Chill until hard. Once set, scoop out into even 1 Tbs. portions and roll into balls. Keep cool. Temper extra chocolate and pour onto shallow plate. Roll balls in chocolate to coat evenly and let sit. Roll a second time and sprinkle extra coconut on top to garnish