Chocolate Coconut Truffles Ingredients: 1 cup finely shredded unsweetened coconut  3/4 cup of coconut milk  1/2 to 2 tablespoons maple syrup 1 teaspoon Vanilla extract 2 tablespoons Dark rum 4 ounces of bittersweet chocolate enough bittersweet ganache  or couverure chocolate to use for covering the truffles (about 8 ounces) Method Mix the coconut, coconut milk, rum, vanilla, and maple syrup and let sit, for 1 hour Melt the 4 ounces of bittersweet chocolate , and then add the coconut mixture and stir thoroughly. Chill for an hour. Scoop out the truffles onto a cookie sheet covered with wax paper and chill overnight. Melt the ganache chocolate in a bowl, and dip each of the truffle centers and return to the waxed paper and chill until hard.