Shelly's Recipe

Pina Colada Truffles

Category: Candy

Makes about 60

1 cup whipping cream
2 pounds white chocolate, grated
1/3 cup coconut rum (such as Malibu)
1 tablespoon pineapple extract (see notes)
1/2 teaspoon coconut extract
1 pound bittersweet chocolate
Fresh, shaved coconut for garnish

In saucepan, heat cream, stirring constantly, until bubbles form along sides of pan. Remove from heat; add grated white chocolate and let sit, covered, for 5 minutes. Stir cream mixture until blended. Add rum, pineapple and coconut extracts and mix well. Pour mixture into a mixing bowl, cover and refrigerate 24 hours.

Line a plate or cookie sheet with wax paper. Using a tablespoon or melon-baller, scoop out cream mixture and roll into balls. Place balls on plate or cookie sheet and return to fridge to set. Meanwhile, melt bittersweet chocolate in double boiler. Gently dip each ball in dark chocolate to coat and return to waxed sheet. Sprinkle with shaved coconut and return to fridge to set.

Notes: Pineapple extract can be found online.
If this is substituted, use only 2 to 2 1/2 teaspoons instead of 1 tablespoon.