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Coconut chocolate truffles ready to eat.

Coconut Chocolate Truffles

Kate Schat
Coconut chocolate truffles are easy to make with just five ingredients. The perfect holiday or otherwise indulgence.
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Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 18 truffles
Calories 154 kcal

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.

Nutrition

Serving: 1truffleCalories: 154kcalCarbohydrates: 15gProtein: 0.3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 25mgPotassium: 78mgFiber: 0.2gSugar: 13gVitamin A: 136IUVitamin C: 0.1mgCalcium: 19mgIron: 0.1mg
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