Decadent, classic dark chocolate truffles filled with a sweet, creamy coconut filling spiked with a little rum. Easy to make and sure to please.
Put the finely chopped chocolate in a bowl. Melt the cream in a saucepan over medium-low heat until almost simmering. Pour it over the chocolate and let it sit for 7-10 minutes without touching.
Add the vanilla and then slowly stir the melted chocolate until smooth.
Put in the fridge to harden. This can take anywhere from 1 hour to 3 hours, although mine was closer to 1 hour.
Now let's make the coconut balls. Melt your coconut oil and add it along with the powdered sugar, rum and coconut to a medium bowl. Shape into small balls. You might have some left over, so you can put those in the fridge or leave them on the counter.
When the chocolate is thick enough to shape, put some into the palms of your hands. Don't worry about shape right now. It will be ugly. And, FYI, this will get messy.
Somehow, get the coconut balls into the chocolate and make it into a rough round shape. Put on a baking sheet covered with baking paper or foil and continue shaping the other truffles. After you've used up all the chocolate, put the truffles in the fridge for about 10-15 minutes.
Put the cocoa and cinnamon onto a deep plate. Remove the chilled truffles and use your hands to roll them into proper round shapes, if you want to. The heat from your hands will make it easier and there'll be some slight melting.
Roll the truffles in the cocoa mixture and place the finished ones on a baking sheet lined with baking paper.