Description
These Chocolate Coconut Truffles are rich, creamy, and made with just a few simple ingredients. They have a luscious chocolate ganache center with shredded coconut for texture and flavor. Perfect for gifting, special occasions, or a sweet indulgence!
Ingredients
Units
Scale
- 8 oz (227g) dark chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup (40g) shredded coconut, plus more for coating
- 1/4 teaspoon sea salt (optional)
For Coating:
- 1/2 cup (40g) shredded coconut, toasted or plain
- 1/4 cup (25g) cocoa powder (optional)
Instructions
Make the Ganache:
- In a small saucepan, heat the heavy cream and butter over medium heat until steaming (don’t boil).
- Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
- Stir in the vanilla extract, shredded coconut, and sea salt (if using).
- Cover and refrigerate for 1–2 hours, or until firm enough to scoop.
Shape the Truffles:
- Using a small cookie scoop or spoon, scoop out portions of the chilled chocolate mixture.
- Roll each portion into a ball with your hands.
Coat the Truffles:
- Roll the truffles in shredded coconut or cocoa powder for coating.
- Place on a parchment-lined tray and refrigerate for 30 minutes before serving.
Notes
- Store in an airtight container in the fridge for up to 1 week or freeze for up to 1 month.
- For extra flavor, mix in ¼ teaspoon coconut extract.
- Toasting the shredded coconut enhances its flavor.