Description
Have you ever craved a sweet treat that’s rich, creamy, and just melts in your mouth? What if you could whip up a batch of indulgent truffles with just a handful of ingredients and no fancy equipment? Coconut Chocolate Truffles are the answer! These bite-sized delights combine the tropical flavor of coconut with the smooth, velvety taste of milk chocolate for a dessert that’s both simple to make and absolutely irresistible.
Ingredients
The magic of Coconut Chocolate Truffles lies in their short, simple ingredient list. Each component plays a key role in creating a deliciously rich treat. Here’s what you’ll need:
- Shredded coconut (300 grams, about 3 cups): Provides the chewy, tropical flavor and texture of the truffle center.
- Powdered milk (2 tablespoons): Adds creaminess and helps bind the filling.
- Sweetened condensed milk (½ can, about 198 grams from a 395-gram can): Acts as a sweet, sticky binder for the coconut filling.
- Milk chocolate (300 grams, about 2 cups chopped or chips): Forms a smooth, rich coating that complements the coconut.
Substitutions and Variations:
- Shredded Coconut: Use unsweetened coconut for a less sweet filling, but you may need a touch more condensed milk for binding.
- Powdered Milk: Swap with coconut milk powder for an extra coconutty flavor or omit if unavailable, though the texture may be slightly softer.
- Sweetened Condensed Milk: Use coconut condensed milk for a dairy-free or vegan option.
- Milk Chocolate: Substitute with dark chocolate for a richer taste, white chocolate for a sweeter twist, or semi-sweet chocolate for balance.
- Vegan Option: Use vegan condensed milk and dairy-free chocolate.
- Gluten-Free: This recipe is naturally gluten-free, but double-check your chocolate and condensed milk labels.
Why These Ingredients Matter: The shredded coconut and condensed milk create a sweet, chewy center that’s full of tropical flavor. Powdered milk adds structure and creaminess, while the milk chocolate coating provides a smooth, melt-in-your-mouth finish. Using quality ingredients ensures a truffle that’s both decadent and satisfying.
Instructions
Step 1: Mix the Filling
- Combine Ingredients: In a large mixing bowl, add 300 grams shredded coconut, 2 tablespoons powdered milk, and ½ can (about 198 grams) sweetened condensed milk.
- Mix Well: Stir with a spoon or use your hands to combine until the mixture forms a moldable dough. It should be sticky but hold together when pressed.
Tip: If the mixture is too dry, add a teaspoon more condensed milk. If too wet, add a bit more coconut or powdered milk.
Step 2: Shape the Truffles
- Form the Dough: Press the dough firmly into a rectangular shape, about 1-inch thick, on a piece of parchment paper or a clean surface.
- Cut into Pieces: Use a sharp knife to cut the dough into your desired sizes and shapes—squares, rectangles, or roll into balls for traditional truffles. Aim for bite-sized pieces (about 1–1.5 inches).
Tip: Wet your hands or knife slightly to prevent sticking when shaping or cutting.
Step 3: Melt the Chocolate
- Melt the Chocolate: Place 300 grams of milk chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until fully melted and smooth (about 1–2 minutes total).
- Cool Slightly: Let the chocolate cool for 1–2 minutes so it’s pourable but not too hot, which could melt the coconut filling.
Tip: Alternatively, melt the chocolate in a double boiler over low heat for a more controlled melt.
Step 4: Dip the Truffles
- Prepare a Dipping Station: Place the melted chocolate in a shallow container for easy dipping. Line a baking sheet with parchment paper.
- Dip the Truffles: Use a fork or dipping tool to dip each coconut piece into the melted chocolate, coating it completely. Let excess chocolate drip off.
- Place on Parchment: Set each dipped truffle on the parchment-lined baking sheet.
Tip: Work in small batches to keep the chocolate from hardening. Reheat gently if it starts to thicken.
Step 5: Chill and Set
- Chill: Place the baking sheet with the truffles in the refrigerator for 20–30 minutes, or until the chocolate is fully set.
- Serve: Remove from the fridge and serve, or store for later.
Tip: Let the truffles sit at room temperature for 5 minutes before serving for a softer bite.