Coconut Chocolate Truffles Recipes

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COCONUT CHOCOLATE TRUFFLES



Coconut Chocolate Truffles image

These coconut chocolate truffles are a treat at any time of the year. This simple and easy recipe made with coconut cream and rich dark chocolate then coated in crisp desiccated coconut that just melts in the mouth.

Provided by Veena Azmanov

Categories     Dessert

Time 7h4m

Number Of Ingredients 7

1 cup Thick coconut cream (see note above)
12 oz Semi sweet chocolate chips
4 tbsp Butter (1/4 stick (vegan butter to make it vegan))
1 cup Desiccated coconut
½ tsp Coconut extract (optional)
1 tsp Vanilla
¼ cup Desiccated coconut (for coating )

Steps:

  • Place the thick coconut cream and chocolate chips in a microwave-safe bowl. Alternatively, you can also use a double boiler
  • Melt in the microwave for a minute or more until all the chocolate completely melted.
  • Once melted, add desiccated coconut and stir well. Add butter, vanilla and coconut extract
  • Cover the bowl with plastic wrap. Chill in the fridge until set 6 to 8 hours (preferably overnight)
  • Prepare the coating desiccated coconut in a plate or bowl to roll the truffles. You can also use cocoa powder, sprinkles, sanding sugar, etc.
  • Using a melon scoop or two spoons, take about 2 tablespoons amount in your hands. Gently but quickly roll the mixture into a ball. Roll it in the desiccated coconut.
  • Transfer to a clean plate and continue with the rest until you've used up all the chocolate mixture
  • Chill the truffles again until firm. These will keep for up to 10 days in the fridge

Nutrition Facts : ServingSize 21 g, Calories 112 kcal, Carbohydrate 6.2 g, Protein 1 g, Fat 9.5 g, SaturatedFat 6.9 g, Cholesterol 4 mg, Sodium 13 mg, Fiber 0.9 g, Sugar 3.5 g, UnsaturatedFat 1.6 g

CHOCOLATE-COCONUT TRUFFLES



Chocolate-Coconut Truffles image

Provided by Sarma Melngailis

Categories     Blender     Chocolate     Dessert     Vegetarian     Kid-Friendly     Chill     Vegan     Raw     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 40 truffles

Number Of Ingredients 8

Equipment
High-speed blender
1/2 cup coconut butter/oil, warmed to soften
3/4 cup agave nectar
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1 cup dried shredded coconut
2 1/4 cups cocoa powder, preferably raw, sifted

Steps:

  • In a high-speed blender, blend the warmed coconut butter/oil, agave nectar, vanilla, and salt. Add the shredded coconut, 1/2 cup at a time, and blend until smooth.
  • Transfer the mixture to a bowl and stir in 2 cups of the cocoa powder until thoroughly combined. Place the bowl in the refrigerator for about 10 minutes or more to set slightly.
  • Place the remaining 1/4 cup cocoa powder onto a small plate. Spoon heaping tablespoons of the chocolate mixture and roll them into balls. Roll these in the cocoa powder. Store the finished truffles in the refrigerator.

COCONUT CHOCOLATE TRUFFLES



Coconut Chocolate Truffles image

I'm not very good at making cakes so whenever I needed to bring a plate of sweets to a morning or afternoon tea, I would make these. They are so easy to make. My daughter helps me rolled the coconut on the balls. Enjoy.

Provided by Chef floWer

Categories     Candy

Time 30m

Yield 30 Balls

Number Of Ingredients 5

250 g plain sweet biscuits (I use Arnotts Marie biscuits)
1/2 cup desiccated coconut, fine
2 tablespoons cocoa
340 g condensed milk (I prefer Nestle Sweetened Condensed Milk)
3/4 cup of fine desiccated coconut

Steps:

  • Crush the biscuits in a food processor until it is fine (like flour).
  • Combine in a large bowl, the crush biscuits, 1/2 cup of fine desiccated coconuts and 2 tablespoons of cocoa. Mix the ingredients well.
  • Then slowly stir in the sweetened condensed milk into the mixture. (Don't pour the whole content of the can, pour it in slowly as you only may need 340 grams of the can).
  • You know you have the mixture right if the mixture is a dough ball. (If the balls are not holding shape then you may used too much sweetened condensed milk.) You should be able to roll them into a ball without being to hard or to soft.
  • Shape the mixture into one-inch balls.
  • Place the 1/4 cups of fine desiccated coconut into a flat plate (You may not need the whole 3/4 cups so just fill the flat plate when needed).
  • Roll the ball into the fine desiccated coconut.
  • Store in refrigerator until your ready to use.

Nutrition Facts : Calories 89.1, Fat 2.9, SaturatedFat 1.7, Cholesterol 3.9, Sodium 64.2, Carbohydrate 14.6, Fiber 0.7, Sugar 10.1, Protein 1.6

COCONUT TRUFFLES



Coconut Truffles image

This recipe is sponsored by Seagram's Escapes®️. Nothing says "Be Mine" better than these adorable coconut truffles - they're delectable (and easy!) bite-size Valentine's confections that are perfect for sharing. Pair the truffles with frosty bottles from Seagram's Escapes Variety Pack for the ultimate after-dinner treat.

Provided by Food Network

Time 45m

Yield 16 truffles

Number Of Ingredients 7

1 cup confectioners' sugar
1 cup sweetened coconut flakes
1/2 cup finely chopped almonds
1/3 cup sweetened condensed milk
1 1/2 cups white chocolate chips
2 tablespoons vegetable shortening
1 cup unsweetened shredded coconut

Steps:

  • Line a baking sheet with wax paper or parchment.
  • Sift the confectioners' sugar into a large bowl. Add the sweetened coconut, almonds and condensed milk. Stir to combine.
  • Remove a heaping tablespoon of the coconut mixture and use the palms of your hands to roll it into a ball about 1 1/4 inches in diameter and place on the prepared baking sheet. Repeat with remaining coconut mixture. Refrigerate the truffles until firm, about 15 minutes.
  • Meanwhile, add the white chocolate chips to a microwave-safe bowl and heat in the microwave on 50 percent power in 30-second intervals, stirring in between each, until the chocolate is melted and smooth. Stir in the shortening to combine.
  • Add the unsweetened coconut to a small bowl. Dip a truffle into the melted chocolate to coat completely, then use 2 forks to lift it out, allowing the excess chocolate to drip off. Place the truffle in the unsweetened coconut and roll to coat, then return to the baking sheet and allow the chocolate to set, about 20 minutes. Repeat to coat the remaining truffles.
  • Enjoy immediately or store the truffles in an airtight container at room temperature for up to 4 days.

CHOCOLATE COCONUT TRUFFLES



Chocolate Coconut Truffles image

Provided by Food Network

Yield 70 to 75 truffles

Number Of Ingredients 5

2 pounds highquality semisweet chocolate, preferably Belgian or French
1/2 cup heavy cream
1 stick (8 tablespoons) softened unsalted butter, cut into chunks
1 teaspoon vanilla
3/4 cup shredded coconut, toasted in an oven for 2 to 3 minutes

Steps:

  • Melt 1 pound of chocolate, slowly stirring, in a double boiler. Warm the cream in a large saucepan but do not scorch. Remove the chocolate from the heat, cool slightly, then combine with the heavy cream. Stir the butter into the chocolate cream mixture and refrigerate until firm but still pliable, about 20 minutes. Transfer the chocolate to a pastry bag fitted with a large straight tip and pipe into teaspoonsize mounds onto a waxed paper covered cookie sheet, or use a spoon to dole out teaspoonsize mounds. Refrigerate the entire pan until the chocolate is hard to the touch.
  • When the chocolate is sufficiently firm (this can be done a day or 2 ahead) remove the chocolate from the refrigerator and, working quickly to prevent melting, roll the chocolate mounds into balls, then chill the balls again until firm.
  • In a food processor fitted with a metal blade, pulse the coconut briefly to make it a little finer so that it will adhere better to the truffles. When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them.
  • Melt the remaining chocolate in the double boiler. Remove the double boiler from the heat and using a wire dipping spoon, or a regular teaspoon and your hands in latex gloves, dip each coconut covered truffle briefly into the melted chocolate. Place on a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped on the cookie sheet and return it to the dipping pot for more dipping. The truffles will keep for several weeks if refrigerated in a covered container.

CHOCOLATE COCONUT TRUFFLES



Chocolate Coconut Truffles image

Provided by Food Network

Yield 70 to 75 truffles

Number Of Ingredients 6

1 pound plus 12 ounces highquality semisweet chocolate, preferably Belgian or French
1/2 cup heavy cream, warmed
1 stick (8 tablespoons) softened unsalted butter, cut into chunks
2 tablespoons rum (optional)
1 teaspoon vanilla
3/4 cup shredded unsweetened coconut, toasted

Steps:

  • Melt the 1 pound of chocolate slowly in a double boiler. Cool slightly, then combine with the heavy cream. Stir in the butter and rum and refrigerate until firm but still pliable, about 20 minutes. Transfer to a pastry bag fitted with a large straight tip and pipe into teaspoon size mounds on a sheet of waxed paper, or, alternately, spoon out the teaspoon size mounds. Refrigerate until firm. Working quickly to prevent melting, roll the chocolate into balls, then chill again until firm. In a food processor fitted with a metal blade, pulse the toasted coconut briefly to make it a finer to help it adhere better to the truffles. When firm, roll each truffle in the coconut, pressing firmly to make sure the coconut sticks. At this point you can refrigerate the truffles for as much as a day, until you are ready to dip them.
  • Melt the dipping chocolate in a double boiler over hot, not boiling water. Using a wire dipping spoon, or a regular teaspoon and your fingers, dip each truffle briefly into the melted chocolate. Remove to a cake rack set over a cookie sheet until dry, and refrigerate until firm. You may scrape up any chocolate that has dripped to be returned to the dipping pot. The truffles will keep for several weeks if refrigerated in a covered container.

CHOCOLATE COCONUT TRUFFLES



Chocolate Coconut Truffles image

Easy, storecupboard item chocolate truffles

Provided by kirkiechick

Time 20m

Yield Makes Truffles

Number Of Ingredients 4

1 tin condensed milk
20 digestive biscuits (crushed into crumbs)
5 tbsp drinking chocolate (I use Cadbury - not instant)
75g butter

Steps:

  • Melt the butter gently in a pan, and when completely melted, remove from heat.
  • Stir in the condensed milk until completely mixed, and stir in chocolate and coconut, again until completely mixed.
  • Stir in the crushed biscuits, about a quarter at a time. This makes it easier. Also, keep an eye on the mixture. If it is too stiff, don't add all of the biscuits, if it's too loose, add a couple more. You should be able to roll it into balls.
  • Roll into balls, makes around 24 bitesize balls but you can make them any size you like. Roll in the extra coconut and leave to set.

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