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Coconut Truffles
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| 12 oz. | good quality chocolate |
| 1/3 c. | heavy cream |
| 4 T. | butter |
| 3 1/2 oz. | shredded coconut |
In a mixing bowl, break chocolate in small pieces. In a small saucepan, combine cream and butter. Heat just to boiling. Pour immediately over chocolate pieces. Beat until smooth. Chill for at least 1-2 hours until firm. Roll into 1" balls and return to refrigerator. Toast coconut, and while still hot, roll balls in it. Chill on baking sheet before storing in freezer bags.
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