Ingredients:

  • 4 oz German’s Sweet Chocolate, chopped
  • 0.5 cup evaporated milk
  • 2 large egg yolks
  • 2 tbsp unsalted European butter
  • 0.5 cup toasted pecans, finely chopped
  • 0.5 cup toasted shredded coconut
  • 8 oz dark chocolate couverture (60% cacao)
  • 1 tsp coconut oil
  • 1 pinch flaky sea salt

Instructions:

  1. Toast the textures. Place the pecans and coconut in a dry skillet over medium heat for 3-5 mins until they smell nutty and turn golden. Remove and let cool completely.
  2. Prep the chocolate. Chop the 4 oz of German's Sweet Chocolate into very small, uniform pieces and place in a heat proof bowl.
  3. Simmer the base. Whisk the evaporated milk and egg yolks in a small saucepan over medium heat.
  4. Thicken the custard. Cook the milk mixture for about 5-8 mins, stirring constantly, until it coats the back of a spoon. Note: Do not let it boil vigorously or the eggs will curdle.
  5. Combine and melt. Pour the hot milk mixture over the chopped chocolate and butter. Let it sit for 2 mins, then whisk until the mixture is glossy and smooth.
  6. Fold in crunch. Stir in the toasted pecans and coconut until evenly distributed.
  7. Chill the filling. Cover the bowl and refrigerate for at least 2 hours 30 mins until the mixture is firm enough to scoop.
  8. Shape the centers. Use a small scoop to form 24 balls. Place them on a parchment lined tray and freeze for 15 mins.
  9. Melt the coating. Melt the dark chocolate and coconut oil in 30 second bursts in the microwave, stirring in between, until completely liquid and shiny.
  10. Dip and finish. Use a fork to dip each chilled ball into the dark chocolate. Tap off the excess, place back on the parchment, and sprinkle with a tiny bit of flaky salt before the chocolate sets.