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.
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Chocolate Truffles remind me of mom. As a kid, this was one of our treats not just for eating but making it too. The recipe is so easy that kids can be apart of the recipe from start to finish.
I remember mom used a double boiler and I'd really get so anxious sitting there watching the chocolate melt. It would be boring because it took a while but then she always let me stir letting all that chocolate so gloriously melt. Ain't nothing like licking melted chocolate off your fingers.
Waiting the night before you can roll them into balls would be the worst part of course. Often we'd make the truffle the next day after school - almost 24 hours later.
Making those balls was fun not just because we had chocolate hands or that we could coat them in whatever we wanted. Mom's favorite was, of course, the classic cocoa powder but we'd get colored sugars, pearl sugar, chopped nuts, crystal sugar, and my favorite sprinkles.
Ingredients and substitutes
- Coconut Cream - truffles are usually made with fresh cream but I personally prefer to get a more intense coconut flavor by substituting the cream with coconut cream. Take note that the success of this recipe is in the thick coconut cream, not the regular coconut cream. I have highlighted how to make this thick coconut cream below as well.
- Chocolate - by now you know how I feel about chocolate. If you can't eat it don't use it! Nothing is worse than to bite into a dessert that's made with low-quality chocolate, especially when chocolate is the main ingredient. So use good chocolate that you love to eat.
- Desiccated coconut - I like to use desiccated coconut but you can use finely grated fresh coconut too! The only difference is that finely grated fresh coconut has a shorter shelf life which means it needs to be refrigerated and it can't be kept longer than 4 to 5 days. The Desiccated coconut can be kept for up to 10 days which makes them ideal to box as edible gifts!!
How to make thick coconut cream
The success of this recipe is the thick coconut cream and the best way to get thick coconut cream is to
- Place the can of coconut cream in the fridge for a couple of hours until cold.
- When you open the can you will find the thick coconut cream and liquid separated.
- Gently scoop out the thick coconut cream into a separate bowl.
- The water can be used for other uses - soups, stews, and sauces.
- Use the thick coconut cream in this recipe below.
- You can also whip this coconut cream with sugar until light and fluffy just like whipped cream.
Step by step instructions
- 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 vanilla and coconut extract
- Cover the bowl with plastic wrap. Chill in the fridge until set 6 to 8 hours (preferably overnight)
- Prepare the coasting 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
Frequently asked questions
You can keep these at room temperature for 2 to 3 days but are best kept in an airtight container in the fridge up to 10 days.
Yes, you certainly can. I do have a delicious recipewhite chocolate coconut truffles using white chocolate, cookie crumbs, desiccated coconut.
Yes, you can substitute some of the desiccated coconuts with ground nuts like pecans, hazelnuts, macadamia or a mix of nuts. They taste absolutely delicious.
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Printable Recipe
Coconut Chocolate Truffles
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ingredients
Plus
- ¼ cup Desiccated coconut (for coating )
Instructions
- 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
Recipe Notes & Tips
- You must use thick coconut cream otherwise you will have too much liquid in the mixture which will not set. It is best to delay the process if necessary but chill the can of coconut cream and then use only the thickened coconut cream
- Ensure the desiccated coconut is fine no big coconut pieces and the chocolate is all melted. Pieces of chocolate or big coconut pieces will not give a smooth texture.
- Always melt chocolate at low heat and in a short burst to prevent the chocolate.
And, make sure no water or condensation gets into the chocolate. Any one of these will situations can make the chocolate grainy or seize. Read my tips for melting and working with chocolate
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Karen
Would it be possible to use same amount of dried raspberries instead of desiccated coconut to make a raspberry flavour please? Thank you
Veena Azmanov
Karen, I have not tried with dried raspberries so not sure. Perhaps start by substituting half the coconut the first time. And see how it goes.
Carole
I love your recipes and plan to make these truffles for Valentine's Day gifts. I wasn't sure about the amount of coconut. It says one cup, but some goes into the chocolate, and some is used for rolling the chocolate. Does the entire cup go into the truffle mix and then just have additional for coating?
Veena Azmanov
Sorry, Carole. yes, you do need about 1/4 cup more for coating. I will make the adjustment now. Thanks for bringing it to my attention.
Gina
Hi Veena, is 1 cup dessicated coconut equivalent to 1 cup freshly grated coconut in terms of weight.
Veena Azmanov
I think you will need less freshly grated coconut because the volume is more.
Jennifer
This recipe looks amazing but what are you using to substitute the butter for it to be vegan? Or are you using a vegan butter? Thanks for the info.
Veena Azmanov
Thanks Jennifer. yes, I use vegan butter when I need it to keep it vegan - I've tried margarine too! ,
Susan
Hi Veena, I want to make these for a chocolate and coconut fan as they look like the perfect gift. I am a bit confused as I can’t see where in the recipe you use the butter. Please can you let me know. Thank you. Susan
Veena Azmanov
Hey Susan, you can add it to the chocolate soon after it is melted. When adding the extract.
Smith
I love chocolate truffles and the flavor of coconut with chocolate sounds amazing. Going to try this soon. May be for mothers day. Thanks for sharing
Veena Azmanov
Thank you Smith. I hope you try it. Let me know how you like it.