Source: Chef Barrae

Loosely based on the classic candy favorite, these rich chocolate gems with coconut and almond will thrill you just the same.

Servings

4 oz Baking Chocolate, unsweetened, square , 4 squares
1.5 cup heavy whipping cream
0.25 cup unsweetened cocoa powder
0.25 tsp vanilla extract
2.25 cup flaked sweetened coconut , 3/4 cup reserved
3 cup Nuts, almonds, whole, USDA Commodity Commodity , 84 lightly crushed almonds; 36 reserved
1.5 cup SPLENDA® No Calorie Sweetener, granulated

1 Finely chop the unsweetened bakers chocolate and place in a medium bowl with the Splenda.
2 Heat cream in a small sauce pan on low. Whisk in the cocoa powder when it begins to bubble. Pour over the chopped chocolate and Splenda.
3 Stir to melt the chopped chocolate and blend all the ingredients well. Stir in the vanilla extract. Fold in 1 1/2 cups of shredded coconut and the crushed almonds.
4 Cover and refrigerate overnight to solidify.
5 The next day roll out 36 balls by the tablespoonful in the palm of your hand. Place them on a wax paper lined sheet pan so they do not stick.
6 When they are all rolled out begin rolling one side in the remaining coconut and place a whole almond in the center and gently press down to slightly flatten candy. Repeat process for all.
7 Refrigerate for about 1 to 2 more hours to chill thoroughly.