Spain on a Fork > All Recipes > Desserts > Easy NO-BAKE Truffles Recipe | The PERFECT Gift
All Recipes, Desserts / February 12, 2020

Easy NO-BAKE Truffles Recipe | The PERFECT Gift

There is nothing more rewarding than making your own truffles. You can add whatever toppings you want and they make for an incredible gift. This Easy NO-BAKE Truffles recipe is just that. Now you can make your own homemade truffles and share the love of chocolate, or keep them all for yourself 🙂 .


Seriously folks, these homemade truffles have such an incredible flavor that they will blow you away. But the best part about them, is how easy they are to make. Just a handful of ingredients and no tricky steps.


I must also confess, as I tested this recipe to get it to perfection, I indulged in way too may truffles. There was a point where my kitchen had truffles all over the place. Every counter, in the fridge, just about everywhere. Not that it was a bad thing 🙂 .


TIPS & TRICKS to make these truffles: Since these truffles are made with minimal ingredients, make sure to use the highest-quality ingredients. It makes all the difference in the flavor. I shaped my truffles in the size of a cherry tomato, making them a one-two bite truffle. If you prefer, you can make them bigger. But the cherry tomato size is the standard size of a typical truffle.


Key Ingredients & Cookware I used in this Recipe:
HEAT-PROOF BOWL
SPATULA
TRUFFLE WRAPPERS

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Easy NO-BAKE Truffles Recipe

Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Freezing Time 50 minutes
Servings 24 truffles
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 4 oz dark chocolate 110 g
  • 1/3 cup heavy cream 80 ml
  • 1/4 tsp vanilla extract 1.2 ml
  • 3/4 cup shredded coconut 75 g
  • 1/2 cup condensed milk 125 ml
  • handful shredded coconut
  • handful chocolate sprinkles
  • handful chopped almonds

Instructions

  1. Fill a sauce pan half ways with water and heat it with a medium-high heat, meanwhile break 4 ounces of dark chocolate into small pieces and add into a large heat-proof bowl, also add in 1/3 cup of heavy cream and 1/4 tsp of vanilla extract, once the water comes to a boil add the bowl on top of the sauce pan, making sure the bowl is not touching the boiling water, do not mix, after exactly 10 minutes remove the bowl from the heat and mix everything together until well combined, you should end up with a creamy chocolate sauce, transfer to a shallow bowl, cover with saran wrap and add to the fridge

  2. Meanwhile, add 3/4 cup of shredded coconut into a large bowl, also add in 1/2 cup of condensed milk and mix together until well combined, transfer into a shallow bowl, cover with saran wrap and add to the freezer

  3. 30 minutes after adding the coconut mixture into the freezer take it out, using a spoon grab some of the mixture and roll into a ball with your hands, you want the size of each truffle to be the size of a cherry tomato, as you finish each truffle add to some parchment paper, once they are all done, coat half of them with some shredded coconut and the other half with chocolate sprinkles, as you finish coating each truffle add into a wrapper

  4. 45 to 50 minutes after adding the chocolate mixture into the freezer take it out, using a spoon grab some of the chocolate mixture and roll into a ball with your hands, once again you want the size of each truffle to be the size of a cherry tomato, as you finish each truffle add to some parchment paper, once they are all done, coat half of them with some chopped almonds and the other half with chocolate sprinkles, as you finish coating each truffle add into a wrapper

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2 Comments

  1. Sally

    Are the truffles served frozen or just chilled?

    15 . Jul . 2020
    • Spain on a Fork

      Serve them just chilled 🙂 much love

      15 . Jul . 2020

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