Description

Imagine biting into a rich, creamy coconut truffle, its chewy, sweet center enveloped in a smooth milk chocolate coating that melts in your mouth. Sounds like a dessert that’s both indulgent and tropical, right? That’s exactly what Coconut Chocolate Truffles deliver! This easy recipe yields about 20-24 truffles (depending on size) and transforms simple ingredients into a delightful treat perfect for gifting, parties, or a sweet indulgence at home

Ingredients

This recipe uses just four ingredients for a rich, tropical truffle. Here’s what you need and why each matters:

Powdered Milk (2 tbsp): Adds creaminess.
- Why it matters: Enhances the texture of the coconut filling, making it smooth and rich.
- Substitution: Use coconut milk powder for extra coconut flavor or omit for a slightly less creamy texture.
Shredded Coconut (300 g, about 3 cups, sweetened or unsweetened): The star of the filling.
- Why it matters: Provides chewy texture and tropical sweetness.
- Substitution: Use unsweetened coconut (add 1 tbsp extra condensed milk for sweetness) or desiccated coconut for finer texture.
Sweetened Condensed Milk (½ can, ~197.5 g from a 395 g can): Binds and sweetens the filling.
- Why it matters: Acts as a sticky, sweet glue to hold the coconut together.
- Substitution: Use coconut condensed milk for dairy-free or honey (texture will be softer).
Milk Chocolate (300 g, about 2 cups chopped or chips): Forms the coating.
- Why it matters: Adds a rich, sweet shell that contrasts the coconut filling.
- Substitution: Use dark chocolate for a less sweet option, white chocolate for variety, or vegan chocolate for dairy-free.

Pro Tip: Use sweetened shredded coconut for a classic taste, or unsweetened for a less sweet truffle (adjust condensed milk as needed). Chop chocolate bars finely for faster, even melting.

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Instructions

Making Coconut Chocolate Truffles is simple with mixing, shaping, dipping, and chilling steps. Follow these for perfect truffles:

Make the Coconut Filling:
- In a large bowl, combine 2 tbsp powdered milk, 300 g shredded coconut, and ½ can (197.5 g) sweetened condensed milk.
- Mix well with a spatula or your hands until a moldable dough forms (it should hold together when pressed).
- Tip: If the mixture is too sticky, add 1-2 tbsp more shredded coconut; if too dry, add 1 tsp more condensed milk.
Shape the Truffles:
- Press the dough firmly into a rectangular shape on a parchment-lined surface, about 1-inch thick.
- Cut into desired sizes and shapes (e.g., 1-inch squares or rectangles for 20-24 pieces, or roll into balls for round truffles).
- Place the shaped pieces on a parchment-lined baking sheet and chill in the refrigerator for 10 minutes to firm up.
- Tip: Use a sharp knife for clean cuts or wet your hands to roll balls without sticking; chill briefly to make dipping easier.
Melt the Chocolate:
- Place 300 g milk chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each, until completely melted and smooth (about 1-2 minutes total).
- Transfer the melted chocolate to a shallow container for easier dipping.
- Tip: Stir chocolate frequently to prevent burning; use a double boiler if you prefer more control over melting.
Dip the Truffles:
- Dip each coconut piece into the melted chocolate, using a fork or dipping tool to coat fully. Tap gently to remove excess chocolate.
- Place the coated truffles back on the parchment-lined baking sheet.
- Tip: Work quickly to keep chocolate smooth; reheat briefly if it starts to thicken.
Chill and Serve:
- Chill the truffles in the refrigerator until the chocolate is set, about 20-30 minutes.
- Serve at room temperature or slightly chilled for the best texture.
- Health Benefit: Coconut provides fiber, dairy offers calcium, but the sugar and chocolate make this a treat to enjoy sparingly!

Serving Suggestion: Arrange on a platter with a sprinkle of extra shredded coconut or sea salt for flair. Pair with coffee, tea, or a glass of dessert wine for a luxurious treat!