- Place the chocolate in a bowl.
- In a saucepan, bring the cream, vanilla seeds, vanilla bean and corn syrup to a boil. Remove the bean and pour the hot cream over the chocolate. Let melt for 2 minutes without stirring. Using a whisk, stir until smooth. Whisk in the butter. Cover and refrigerate for 3 hours or until the ganache is thoroughly chilled and very firm.
- Grind the coconut in a coffee mill or finely chop it with a knife. Set aside. Line a baking sheet with parchment paper.
- Using a 1-tbsp (15 ml) ice cream scoop, spoon balls of ganache. Using your hands, roll into balls. Roll the truffles in the coconut to coat well and place on the baking sheet. Refrigerate for at least 1 hour or until ready to serve.
Replace the vanilla with a citrus extract. Replace some of the cream with coconut milk or coffee. For a different look, roll the truffles in chopped nuts.
Good to know
The truffles will keep for two weeks in the refrigerator.