Bounty Truffles

Carma®’s Black Zabuye and Nuit Blanche chocolates create a high-contrast black and white effect that really pops. The flavor is classic, clean, and irresistible.   

Recipe

Created by
  • Nicolas Dutertre - Head of the Chocolate Academy™ Montreal

Coconut Milk Ganache

Ingredients Preparation
  • 184g
    coconut milk
  • 71g
    desiccated coconut
  • 31g
    Malibu® liquor
  • 714g
    White Nuit Blanche 37%
  1. Bring the coconut milk just to a boil.
  2. Melt the white chocolate halfway using the microwave, then pour the coconut milk over the half-melted chocolate.
  3. Transfer the mixture to a blender and emulsify.
  4. Blend in the desiccated coconut and liqueur.
  5. Crystallize by agitating on the tabletop.
  6. Transfer the ganache to a piping bag with a 12mm (1⁄2” tip) and pipe long strips on a parchment-lined tray. Tip: Even the most experienced chefs use a ruler to help them make perfectly straight lines!
  7. Allow the piped ganache to set for at least 12 hours before cutting and rolling.
  8. Cut the ganache into 30mm (1.2”) lengths. Each piece should weigh 8 grams (.28 oz). Separate the pieces and roll them into truffle shapes.

Dipping

Ingredients Preparation
  • As needed
    desiccated coconut
  1. Dip the truffles twice in tempered dark chocolate.
  2. Immediately after applying the second coating, roll the truffles in desiccated coconut.
  3. Allow to crystallize completely before packaging.

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