I promised recipes for you of the pictures in my previous post and haven’t gotten around to posting them. I got one comment about the Trinidads so I’ll start with that one. They were scrumptious! I haven’t had a Fannie May Trinidad in a long time (although something very similar to these at a wedding which gave me the idea to make them myself) but what I can remember they taste pretty stickin’ similar. Hope you think so to if you give this recipe a try. If so, let me know what you think!
A few notes on the recipe:
-The brands of ingredients I used are in paranthesis
-The ingredients aren’t cheap — I made 1/4 of the original batch- it made about 12-15 small-medium trinidads
-Rolling the chocolate into balls is a bit messy. I had to wash my hands a few times b/c they got too warm and melted the chocolate too quickly.
-Rolling the balls in the white chocolate isn’t the easiest. You may have to remelt the white chocolate half-way through the process.
1 lb good dark chocolate, chopped (Nestle Chocolatier Dark Chocolate)
1 cup whipping cream
1 lb good white chocolate, chopped (Nestle Premier White Baking Bar)
1/2 cup small flake unsweetened coconut (Bob’s Red Mill medium shredded unsweetened)
1 T canola oil
Toast coconut in small skillet over medium low heat, stirring frequently, until fragrant and golden-brown, 3-5 minutes. Set aside.
In a medium saucepan, bring cream just to a boil. Remove from heat and add chopped dark chocolate. Let sit until chocolate melts, about 5 minutes. Using a wire whisk, stir cream and chocolate mixture until it is smooth. Place in fridge until completely cool — at least 2 hours or overnight.
Oncde chocolate is cool, drop by teaspoonfuls onto wax paper-lined baking sheet. Freeze for 15 minutes. Roll teaspoonsfuls into balls between your hands. Return balls to freezer.
Meanwhile, melt white chocolate in a bowl placed on top of a pan of boiling water. Once white chocolate is melted, remove bowl from pan. Stir toasted coconut and oil into white chocoalte. Allow to cool about 10 minutes.
Remove chocolate balls from freezer. Dip balls into white chocolate with a fork and spoon or two forks and set back on wax paper. Return to freezer until hardened. Serve at room temperature.
Recipe from www.food.com