– Homemade Chocolate and Coconut Truffles –
Ok, Fall has arrived! and I know it is too early to start thinking about the holidays, but I can’t contain myself! This is the time of year when the days begin to get shorter, the temperatures start dropping, and the leafs on the trees start turning brown and fill the streets with a beautiful autumn color. I know I am ahead of myself on this recipe and these Homemade Chocolate and Coconut Truffles are a special Christmas treat here in Spain, but in all honesty, I like to start enjoying them in the early fall days. I just cant wait until December to eat all these amazing foods! This recipe is beyond easy to make, no oven is required and it’s made with minimal ingredients. In-fact, this recipes is so easy to make, my kids are now making there own batches of these truffles! (ok they don´t melt the chocolate themselves, but they do all the other steps!). These chocolate and coconut truffles are the perfect dessert, and they go great with a cup of hot coffee or tea. Watch the video on how to easily make these homemade chocolate and coconut truffles or print out the recipe card below. Salud!
Watch the Video Below on How to Make Homemade Chocolate and Coconut Truffles
Homemade Chocolate and Coconut Truffles
- 2 Cups Shredded Coconut
- 1 Cup Condensed Milk
- 5 Ounces Dark Chocolate
- 2 Tbsp Milk
- 1/2 Tsp Vanilla Extract
Add 1 1/2 cups of store-bought shredded coconut to a bowl, also add 1 cup of condensed milk and mix everything together until it´s well mixed, cover the bowl with seran wrap and add it to the freezer for 30 minutes
After 30 minutes take the mixture out of the freezer, grab a spoonful of the mixture and with your hands form it into a ball, about 1/2 the size of a golf ball and add it to a plate with some parchment paper, continue to do this until all the mixture is done, you should end up with about 12-13 balls, add the plate into the freezer
Heat a small sauce pan with a medium-high heat and add 2 cups of water
Add about 5 ounces of dark chocolate (break it into pieces) into a bowl that is large enough to sit on top of the sauce pan, also add 2 tablespoons of milk and 1/2 a teaspoon of vanilla extract to the bowl
Once the water begins to boil, add the bowl on top of the sauce pan and start mixing the chocolate, cook for about 3 minutes, continue to mix the entire time, then remove the bowl from the heat and continue to mix until smooth
After letting the chocolate cool off for about 5 minutes, coat half of the coconut truffles in the chocolate, make sure you coat them well, then add them back into the plate and sprinkle with some shredded coconut
Coat the rest of the non-chocolate truffles with shredded coconut (I just added shredded coconut into a bowl to make it easier to coat them), add them back to the plate and add the plate to the freezer for 30 minutes
The truffles are now ready to be served, if you want to serve them at a later time, just add them to the fridge, they will hold up for up to 1 week
If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients and get them delivered right to your door!
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.