Trinidad Truffles

On a large baking sheet lined with parchment paper, spread out coconut. Toast in a 250ºF oven for 20 minutes, mixing and turning halfway through. Set aside to cool. (Store in a Ziploc bog if not ready to use.)

In a large saucepan, heat heavy cream until very warm (not boiling). Add in butter and melt completely on low heat, stirring constantly. Add in Ghirardelli chocolate bars and stir continuously until smooth. Remove from heat and pour into a shallow glass bowl. Refrigerate for at least 2 hours (or overnight).

Remove from refrigerator and scoop chocolate in 1-teaspoon-sized balls. Place each truffle on a parchment-lined cookie sheet. Repeat ball-making until all mixture is used. Freeze truffles 1 to 2 hours.

Melt white chocolate bars in a double boiler, stirring continuously until smooth. Stir in canola oil and toasted coconut.

Using a toothpick, dip each truffle into white chocolate, tapping toothpick on the side of the bowl to shake off excess. Place dipped truffle on parchment-lined baking sheet. Re-dip toothpick in white chocolate and touch up each truffle so no toothpick holes are seen.

Refrigerate dipped truffles 30 minutes to set completely. Enjoy cold! Store in a covered container in the refrigerator or freeze in an airtight container until ready to serve.