- 12 ounces chopped semisweet or bittersweet chocolate (61 percent cacao or less) or good-quality white chocolate, such as Lindt
- 3/4 cup heavy cream
- 1/2 cup chopped dried pineapple
- 1 tablespoon rum
- Toasted sweetened coconut for rolling
Place chocolate in a medium heatproof bowl. In a small pan over medium heat, bring heavy cream just to a simmer. Pour the cream over the chocolate. Stir chopped dried pineapple and rum into the warm ganache; let stand 1 minute. Stir until smooth. (If the chocolate hasn't quite melted, set the bowl in a skillet of simmering water.) Cover and chill until just firm, about 2 hours. Using a 1/2-oz. ice cream scoop or a tablespoon measure, scoop up the ganache. Form into balls and roll in toasted sweetened coconut. Place on a rimmed baking sheet lined with parchment or wax paper and chill until firm, about 30 minutes.