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.
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!