Deep, dark chocolate intensified by exotic passionfruit.
In a small saucepan, scald the cream and then add vanilla. Pour cream mixture over 3 cups of chocolate chips. Let chocolate sit one minute and then stir till smooth. Add juice concentrate and stir again. Pour chocolate mixture into a shallow pan and refrigerate until firm. Shape chocolate filling into balls. Arrange on a wax paper lined baking sheet and return to refrigerator to reset until firm and cold. Melt remaining 2 cups of chocolate in small bowl. Drop chocolate balls into melted chocolate to coat evenly. Allow excess chocolate to drip off and return coated ball to baking sheet. Sprinkle tops with toasted coconut and place back in refrigerator to set.
Yield: 2-3 dozen