Copycat Fannie May Trinidads

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• 1 lb good dark chocolate, chopped
• 1 cup whipping cream
• 1 lb good chocolate, chopped
• 1/2 cup small flake unsweetened coconut
• 1 tablespoon vegetable oil

Recipe

• 1 toast coconut in small skillet over medium low heat, stirring frequently, until fragrant and golden-brown, 3-5 minutes. set aside.
• 2 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.
• 3 once chocolate is cool, drop by teaspoonfuls onto wax paper-lined baking sheet. freeze for 15 minutes. roll teaspoonfuls into balls between your hands. return balls to freezer.
• 4 meanwhile, melt chocolate in a bowl placed on top of a pan of boiling water. once chocolate is melted, remove bowl from pan. stir toasted coconut and oil into chocolate. allow to cool about 10 minutes.
• 5 remove chocolate balls from freezer. dip balls into chocolate, and set back on wax paper. (this part can be a bit awkward -- i used 2 forks, if anyone else has a better method, please share!) return to freezer until hardened. serve at room temperature.