Ginger Coconut Truffles
Makes 40 truffles
1 lb. + 4 ounces dark chocolate
chopped 1 cup heavy cream
2 Tablespoons corn syrup
2 Tablespoons butter, soft
1 cup finely chopped candied ginger
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2 cups toasted unsweetened coconut
Place 1 lb of the chocolate in a heatproof bowl. In a small saucepan, bring heavy cream and corn syrup to a boil, then pour hot cream mixture over the chocolate. Let sit for two minutes, then stir with a spatula until chocolate is melted and smooth. Stir in butter until well combined and smooth. Allow mix to cool to room temperature, then fold in the candied ginger. Line a baking sheet with parchment paper and scoop marble-sized dollops onto the sheet. Chill in the refrigerator for at least 1 hour. Remove truffles from refrigerator, temper for 10 minutes, and then roll in the palms of your hands into balls. Return to the refrigerator to chill. Meanwhile, place remaining chocolate in a heatproof bowl and set over a pot of simmering water. Heat chocolate, stirring occasionally with a spatula until it reaches 110F on a stem thermometer. Remove from the heat, cool to 80F and then re-heat slightly to reach 86F. Hold between 86 and 90F. Working with about 5 truffles at a time, with a large dinner fork, submerge them in the chocolate one at a time, then lift them out of the chocolate and quickly shake off the excess. Immediately drop them into the coconut, turning and swirling the bowl until the truffle is coated all over. Let each truffle rest in the bowl for a few seconds to firm up, then transfer to a clean plate to cool completely. Occasionally re-heat, stir and cool chocolate as needed. Repeat the dipping and coating until all the truffles are finished. Transfer the truffles to an airtight storage container and refrigerate for up to 1 week. Let come to room temperature before serving.
