Rum & Toasted Coconut Dark Chocolate Truffles

Instructions

Filling

1. In a small saucepan, bring the coconut milk to a simmer. Combine chocolate and coconut oil in a medium size heatproof mixing bowl and pour the hot milk over it. Let stand for 3 minutes and then whisk until smooth.
2. Stir in rum and sea salt and whisk again until well incorporated. Refrigerate until completely chilled and firm, at least 1 hour. 

Coating

1. Heat a small skillet over moderate heat. Add coconut to toast, stirring frequently, until golden, about 2 minutes. Transfer coconut to a small bowl to cool and stir in cinnamon.

Assembly

1. Prepare a serving plate or storage container and set aside.
2. Once the ganache has firmed up, remove from the refrigerator. Using a spoon (or a melon baller or small cookie scoop), scoop up level tablespoons of the mixture and roll between your hands to shape into balls and smooth the edges. Moisten your hands in ice water periodically while you work. Immediately after shaping each ball, using a small spoon, roll in the coconut mixture until coated. Transfer to prepared serving plate or storage container, and repeat with the remaining truffles.
3. Enjoy immediately, or, if storing for a few hours, store in a cool and dark place, and if storing for up to 3 days, refrigerate in a sealed container and thaw at room temperature for about 2 hours before serving.