This recipes is for the chocolate lovers out there (Mom and Reta Ann!). I made them last night and they are amazing!
Makes 32 truffles
This dark, rich confection is the perfect treat for true chocoholics. Feel free to adjust the level of sweetness to your own taste. If you prefer a creamier consistency, just add and extra 2 tablespoons of cream.
1/2 cup + 2 tablespoons heavy (whipping) cream or coconut milk
8 ounces unsweetened bakers' chocolate
1 1/2 tablespoons butter
1/3 cup agave
1/2 teaspoon vanilla
1/2 cup pecans
1/2 cup dehydrated shredded coconut, unsweetened
1. Place the heavy cream in a heavy saucepan on your stovetop's lowest heat setting. Break the chocolate into smaller pieces and add to the cream. Add the butter, agave nectar (dark or light, both work), and vanilla. Continue heating the mixture, stirring constantly, until the chocolate is melted and the mixture is smooth.
2. Place the mixture unto and 8 inch square pan and chill in the refrigerator for about an hour or until the chocolate mixture is firm.
3. While the mixture is chilling, spread the pecans on a baking sheet and toast lightly under the broiler. Watch them carefully and remove the nuts as soon as they begin to brown. Place the nuts in a food processor or choppers and cup until finely minced. Set aside in a small bowl.
4. Place the coconut in a separate small dish.
5. When the chocolate mixture is firm, remove it from the refrigerator. Using a teaspoon, scoop walnut-sized portions of chocolate from the dish. Then, roll each scoop of chocolate into small bite-sized balls. Roll half the balls in chopped pecans and half in the coconut to coat. Store, covered, in the refrigerator until ready to serve. Remove about an hour before serving for creamier consistency. Tastes best at room temperature.