Copycat Fannie May Trinidads
- Ready In:
- 1 lb good dark chocolate, chopped
- 1 cup whipping cream
- 1 lb good white chocolate, chopped
- 1⁄2 cup small flake unsweetened coconut
- 1 tablespoon vegetable 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.
- 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.
- 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 chocolate. Allow to cool about 10 minutes.
- Remove chocolate balls from freezer. Dip balls into white 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.
Questions & Replies
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I mean, the recipe works, but as someone who works with melting and tempering chocolate all the time, I did not see any reason to add oil to the white chocolate. If you've got toasted coconut worked into it, it's not really going to shine up like a button, so there's no reason to add the oil as extra insurance that it'll temper beautifully. Just melt some good quality white chocolate, mix in the toasted coconut while it's melting, wait for it to cool down to 30C and start dipping - no problem! My coating hardened right up in the fridge, and has a very pleasing snap to it when you bite in! Yours will, too - without oil - as long as you don't burn it or get any water in it. The truffle part was not as sweet or buttery as I remember Trinidads being, so I might go searching for a ganache with a little added sugar and some butter.
An easier way to dip (or roll) the white chocolate is to use an ice cream scoop, dip a small amount, shake out if needed, roll ball in white chocolate and place on wax paper. This method controls the amount of white chocolate for those wishing to have less . These sound wonderful and I love the tip of using the cake decorating bag to drop the balls on wax paper..Thanks
To keep the white chocolate from being over-powering or too sweet, be sure to purchase GOOD chocolate, I used GHIRARDELLI White Chocolate. You can find it where the store keeps the special chocolate and imported chocolate. Also, be sure to follow the recipe! Use UNSWEETENED coconut, most grocery stores don't sell this. I had to find mine at a natural health food store. Mine was organic and more like stripes or large flakes, if yours is this way, just put it in your food processor or blender for a few seconds to chop it down to size. You could replace the "vegetable oil" with coconut oil, if you like the stronger coconut flavor. I also used Nestle dark chocolate bars. Hershey's Special Dark would work well also. Don't be afraid to spend a bit more money, it makes all the difference. Remember, Fannie May sells these things for nearly $23.00 a pound! Also a helpful tip, if you plan to make several of these, using a teaspoon can be very time consuming and messy. Try using a cake decorating bag, normally used for icing. Chill the warm dark chocolate for a while, just until it is more firm, but still kinda gooey. You can then put the dark chocolate in the bag and use it to rapidly form your "teaspoon" sized portions. If you have silicone ball molds, you can shoot in right in there and avoid the hand rolling technique, which is also very messy, and in my opinion, wastes a lot of chocolate! Hope this was helpful! Happy Eating!
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