ADVERTISEMENT
Heat the cream in a saucepan over medium heat until it just begins to simmer—do not boil.
Remove from heat and add chopped chocolate. Let sit for 1 minute, then stir until smooth.
Stir in butter, vanilla, desiccated coconut, and salt. Mix until well combined.
Refrigerate the mixture for 1–2 hours, or until firm enough to scoop.
Scoop small portions and roll into balls with your hands.
Roll each truffle in extra coconut until fully coated.
Store in the refrigerator until ready to serve.
Serving and Storage Tips:
ADVERTISEMENT
