Dark Chocolate Coconut Truffles
I wanted to share this easy recipe just in case you’re a “last minute shopper” or you’ve just realized that Valentine’s Day is tomorrow. It happens to the best of us!
Lucky for you, these are just about the easiest recipe ever, so you still have time to whip them up. Bonus points for the fact that you’ll have made it yourself. ;) With just three (yes you read that right, three!) ingredients, some freezer time and a little bit of elbow grease you’ll have some sweets for your sweetie.
These truffles are so decadent you’ll have your special someone thinking you spent all day on them, even when you didn’t. They taste so much like a Bounty bar, but without all of the extra chemicals! As always, with so few ingredients you’ll want to make sure you go for quality here. I went with organic unsweetened coconut and Valhrona 70% dark chocolate myself. There’s a lot of sweetness in the condensed milk, so a dark chocolate is the best pairing, although I am sure a milk would work as well if that’s more your style.
Wishing you and whomever you’re quarantining with a Happy Valentine’s Day! <3
Dark Chocolate Coconut Truffles
Makes about 20 Truffles
*This recipe requires freezing time.
Tools: A large bowl, a wooden spoon or spatula, a small bowl, microwave, a fork, a tablespoon (or 1.5 tablespoon) scoop, a baking sheet lined with parchment paper.
Ingredients:
-2 3/4 to 3 cups plus two tablespoons unsweetened flaked coconut, divided
-1 300 mL can of condensed milk
-About 2 cups of dark chocolate (chopped will melt easier if it is in larger pieces)
Line your baking sheet with parchment paper and set aside.
In a large bowl combine 2 3/4 cups flaked coconut and the entire can of condensed milk, mixing with a spatula or wooden spoon until combined. If the mixture looks too liquidy to form into soft balls, add the remaining 1/4 cup flaked coconut.
Using a tablespoon (or 1.5 tablespoon) scoop out the filling and roll into soft balls with clean hands. Transfer to parchment lined baking sheet, leaving about an inch in between each. Continue this process until all of the filling is used up. Transfer the entire baking sheet into the freezer for at least an hour.
After the hour has passed, prepare your coating. Melt the chocolate in a microwave safe bowl in 20 second increments, stirring in between until smooth. Using a fork, drop the coconut balls into the melted chocolate, rotating to coat and then holding on the fork to allow excess chocolate to drip off before moving back onto the parchment lined sheet (if you had some stickiness on the sheet when taking the coconut off you may want to start with a new sheet of parchment here). Sprinkle some of the remaining flaked coconut on top. Continue this process until all of the truffles have been coated.
They will firm up at room temperature but to hurry the process you can transfer them back into the fridge or freezer for 15-30 minutes.
Keep stored in an airtight container. In the refrigerator they will keep for 5-6 days.
Happy eating! Xo
