3 1/2 tablespoons unsalted butter, at room temperature, cut into 4 pieces
1 teaspoon orange extract
1 cup Kellogg's Rice Krispies
2 cups sweetened flaked coconut, toasted
Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil
over high heat. Pour cream over chocolate and stir gently until completely smooth.
Let rest for a minute, then stir in butter, two pieces at a time. Stir in orange
Cover and chill at least 3 hours. Check after 1 hour.
When mixture is cold and stiff but not hardened, stir in Rice Krispies.
Line a baking sheet with wax paper. Place coconut in a wide shallow bowl. Spoon
up a scant tablespoonful of chocolate mixture and drop into the coconut. Roll to
shape into a ball as you coat it with coconut. It doesn't need to be perfectly
round. Continue with remaining chocolate. Place each coated truffle on baking sheet.