Rum and chocolate mix and mingle really well in desserts. And it's even better if there is coconut involved. These truffles are quite easy to make, but they require some time to cool down, so they could be shaped. The reason why the batter is so soft is pretty simple - it makes the dessert light and creamy inside of a crispy chocolate shell. They basically melt in your mouth. You do not have to shape them into truffles, they could very easily be piped or spread into moulds, and then coated in chocolate.
The only advice I have is to keep them refrigerated before coating in chocolate, as they soften up pretty quickly at room temperature. This will not be a problem once they are coated, of course, as the chocolate shell shall keep them from melting. Once they are out of the fridge, you need to work quickly. While coating them, remove only a few at a time, and coat them quickly. They will keep refrigerated for up to 5 days.
150 grams butter, softened
150 grams mashed potatoes
300 grams icing sugar
100 grams powdered milk
200 grams desiccated coconut
6 tablespoons unsweetened cocoa powder
2 tablespoons dark rum
400 grams chocolate, for coating
To make the mashed potatoes, you can slightly heat up leftover mashed potatoes, or simply boil them until tender, then mash them with a potato masher. Make sure they are room temperature or colder, if they are too hot, they will melt the butter. Once they are ready, proceed with the preparations. Place the softened butter in a large bowl and beat it with an electric mixer on high, for at least 2-3 minutes, until it becomes smooth and creamy. Sift in the icing sugar and continue mixing on high for another 3 minutes, until really well blended. Add in the mashed potatoes and blend on the highest setting you have, for about 3-5 minutes, until completely smooth. Sift in the powdered milk and unsweetened cocoa powder, add the rum, and blend well.
Finally, add the desiccated coconut and mix once again. The batter will be rather soft, so you will not be able to roll them into truffles. Place the batter into a large flat container and cover the top with plastic wrap, so it doesn't dry out in the refrigerator. Let the batter chill overnight or for at least 6 hours. It should be still soft, but firmed up enough for you to shape the truffles. Once the batter is ready, take out teaspoons of the batter, roll it into truffles, and set them on baking paper, then return them to the fridge for the time being. Melt and temper the chocolate, then take the truffles out of the fridge, only a few at a time, glaze each one with chocolate, and let them sit on parchment paper until set. Yields 35 truffles.Note: You can substitute dark rum for coconut rum, if you wish.