Loving chefs recipes

Blueberry and Toasted Coconut Truffles

Blueberries, toasted coconut flakes, white chocolate, crystallized ginger and macadamia nuts come together in these delectable truffles.

Ingredients

• 3/4 cup unsweetened shredded organic coconut (I like Woodstock Farms )
• 2 cups frozen blueberries
• 1/4 cup light brown sugar (not packed)
• a pinch or two of salt
• 2 teaspoons cornstarch
• 16 ounces white chocolate from a block or bars, chopped (I like *Callebaut )
• 1 tablespoon coconut oil, at room temperature
• 1/4 teaspoon ground ginger
• 1/4 cup minced crystallized ginger
• 1/2 cup chopped macadamia nuts
• 1/2 cup confectioners' sugar, plus a little more if needed, to roll the truffles in

Instructions

1.     In a medium skillet set over medium heat toast the coconut until golden, stirring often. Remove from heat.
2.     In a medium sauce pan set over medium heat cook the blueberries with the brown sugar and a pinch or two of salt until they release their juices and start to soften, about 10 minutes, stirring often. Remove from heat and allow to cool until lukewarm. Use a hand blender to puree them right in the pan or add them to a food processor and pulse until mostly smooth.
3.     Meanwhile, put the macadamia nuts in a ziploc bag, place them on a cutting board and cover them with a kitchen towel. Pound them into fine crumbs using a meat mallet or small frying pan. Alternately you can use your food processor but I found this works better for such a small amount.
4.     Before you start the next step be sure you have everything lined up and ready to mix in because once you melt the chocolate you have to move quickly before it sets up.
5.     Pour the blueberries back in the pan over medium heat, once it starts to boil stir in the cornstarch. Continue cooking about 3 more minutes, stirring often until the blueberries thicken. Remove from heat and stir in the ground ginger and crystallized ginger. Cover with a lid to keep warm.
6.     Meanwhile, set aside 1/3 cup of the chocolate and melt the rest over a double boiler or in a large microwave safe bowl using the chocolate setting. If microwaving check every 20 seconds - white chocolate can easily scorch - and stir it. Once it's melted stir in the 1/3 cup of chocolate you set aside along with the coconut oil until it's smooth and creamy.
7.     Immediately mix in the blueberry mixture - the chocolate may start to thicken fast - add the coconut flakes and macadamia nuts. Combine well using a metal spoon to work it into the chocolate - it should be very thick at this point but still pretty soft.
8.     Once everything is combined allow to cool off for 10 minutes on the counter then refrigerate 15 minutes - no longer or it will harden too much.
9.     Scoop up slightly rounded tablespoons and pat into a rough-shaped ball (about 1-inch in size), using your fingers to pack it together and shape it. Set on a wire rack and repeat until all the mixture is used.
10.     Roll them in confectioners' sugar. Store tightly covered up to one week - these do not do well in the refrigerator because they harden up. For longer storage you can freeze them. If they do get too hard to eat you can microwave them for 5 seconds before eating.