Coconut chocolate truffles are easy to make with just five ingredients. The perfect holiday or otherwise indulgence.
Making candy doesn't have to be complicated! Of course you can learn to temper chocolate and make fancy, shiny, mini works of art. But I prefer to use foolproof recipes that my kids can help make. Truffles are that option! You can also do Healthy Chocolate Truffles if you aren't a fan of the shredded coconut.
Don't forget to make Easy Peppermint Bark to add with these truffles to your cookie trays. Coffee, tea, Healthy Chocolate Milk Mix, and of course - Raw Egg Nog!
Key Ingredients
Chocolate - Grab a bag of your favourite chocolate chips. Any type will do.
Heavy Cream - You need the high fat content to make truly smooth centres.
Butter - Yup, more fat!
Coconut - Shredded coconut coats the truffles in a simple way so they are easy to eat.
How to Make Easy Coconut Truffles
***See recipe card below for precise measurements and instructions.***
Step 1: Gently melt the butter into the cream; do not boil!
Step 2: Pour the heated milk over the chips and stir to melt.
Step 3: Stir in vanilla.
Step 4: Allow to rest for 15 minutes before moving to the fridge.
Step 5: Set coconut on a plate or shallow bowl.
Step 6: Scoop chocolate and roll in coconut.
FAQs
The coconut's main purpose is to coat the centers to keep them from sticking so you can easily enjoy. You can instead use cocoa powder to coat, like in my Healthy Chocolate Truffles. Those do use coconut milk, but some people don't love the texture of shredded where they don't mind the milk. Feel free to mix and match between the two recipes as far as fillings and coatings.
It's all about individual taste here. You can use dark, semisweet, or milk. You can also play around to adjust sweetness by using dark chocolate with sweetened coconut, or do milk chocolate with unsweetened. It's a fast recipe so it's easy to try out different combinations!
Photos by Dante from Shire by the Sea
More Christmas Recipes
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Coconut Chocolate Truffles
Ingredients
- ½ cup heavy cream
- 2 tablespoons butter
- 340 grams chocolate chips 12 oz or 2 cups
- 1 teaspoon vanilla
- Pinch salt
- 1 cup shredded coconut
Instructions
- Add butter and cream to a small saucepan. Scald or gently heat - but do not allow to boil!
- Pour over the chocolate chips in a bowl. Stir until melted and smooth.
- Stir in vanilla and salt. Let mixture cool to room temperature for about 15 minutes.
- Refrigerate for an hour until the chocolate mix is ready to scoop and roll.
- Scoop about 1 ½ to 2 tablespoons into a ball and roll. Place on a cookie sheet and repeat for remaining chocolate.
- Place coconut on a plate or shallow bowl and roll each truffle to coat.
- Refrigerate for up to two weeks.
Notes
- You can also toast the coconut for a nutty flavour.
- Use any type of chocolate chips you love the taste of.
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