Open coconut milk and scoop off all the cream on the top. Add
enough liquid to yield one cup. Pour the coconut milk and butter
in top of a double boiler. When butter is melted and coconut
cream is heated through,
add chocolate. Keep stirring
until chocolate is just melted
and remove from heat. Pour
into a bowl and refrigerate
a couple of hours. With a
small scoop, make truffles
out of the ganache. Place
on a waxed paper lined tray
or cookie sheet.
To finish: roll in cocoa
powder or let set and dip in
melted chocolate. - By Sandy Pomeroy
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