Raise your hands, fellow coconut lovers! Dark chocolate coconut truffles are easy to make with just 3 ingredients – and highly addictive!
Living in Belgium, one thing we do not want for is chocolate! I literally walk past three artisan chocolate shops on my daily commute, there are countless more nearby, and it seems like someone or other nearly always has a little box of chocolates to share. As you can imagine, this presents an extreme test of willpower for a major sweet tooth like me!
A few weeks ago, a neighbor was kind enough to share with us a box of pralinés – the Belgian term for, essentially, a filled chocolate – she had recently picked up while touring downtown with some visitors. When my husband took the first chocolate from the box, he took one bite, contorted his face, said “ugh! figures!” – and offered the second bite to me. Turns out, it was filled with coconut – which he HATES.
Now, up to this point, if you had asked me what my favorite type of filled chocolate was, I probably would have demurred and simply said something like, “oh, I can’t choose, they’re all so delicious!” But, I finished that rejected coconut chocolate. And, then, funnily enough, over the next few days, every time I considered having another from the box, I kept examining them, hoping to find another coconut. And another. And feeling a little disappointed when I got some other flavor. Until finally, I realized the obvious. I LOVE coconut-filled chocolates. Like, really really love them.
And so it was only a matter of time until I made them myself.
Now, I am not claiming that these are equivalent to the fine Belgian filled chocolates, but they are darn good – if you like coconut in the first place, of course.
Even better, they are supremely easy to make. The filling is just two ingredients: unsweetened coconut flakes, and sweetened condensed milk. I found this combination to produce a pleasantly balanced taste and texture – sweet, not too sweet; sticky and firm enough to form a solid ball, but with plenty of moisture to keep them chewy and soft, even when chilled.
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You’ll form the coconut mixture into balls, chill those in the freezer for 30-60 minutes, then dip each one into melted chocolate for the finishing touch. I used these Ghirardelli wafers (affiliate), which I just happened to find at the store, and loved the results – they were so easy to melt, and gave a beautiful result with no extra hassle. Not sponsored, just my experience!
More Chocolate, Please!
- One-Bowl Mini Chocolate Cake with Mocha Buttercream
- The Best Chocolate Chip Cookies That Stay Soft!
- Wholesome Zucchini Chocolate Chip Muffins
- Easy Dark Chocolate Chunk Scones
- Everyday Chocolate Snack Cake
- Double Chocolate Espresso Walnut Fudge Cookies
Although these are not technically a cookie, I think they would be a lovely addition to a holiday cookie tray.
Of course, I don’t plan to wait for the holidays to roll around to make them again – now that I know how easy it is to make myself a whole batch, I have a sneaking suspicion that there will be some dark chocolate coconut truffles in my life dangerously often. And I can’t even count on my husband to eat his fair share! Aah! More for the neighbors! 😉
Dark Chocolate Coconut Truffles
- 3 cups (250 grams) dried unsweetened coconut flakes - plus extra for garnish
- 1 (14 ounce; 396 grams) can sweetened condensed milk
- 20 ounces (567 grams) dark chocolate melting wafers
- In a large bowl, combine the coconut and sweetened condensed milk. Stir with a wooden spoon or rubber spatula until evenly mixed.
- Using tablespoons or a small cookie scoop, measure coconut mixture into balls of approximately 2 tablespoons each. Using your hands, gently roll and press each into a firm, smooth ball. (The mixture will be sticky; it helps to run your hands under cool water periodically while shaping the balls. If you're still having trouble, let the coconut mixture sit for 5-10 minutes at room temperature, then try again.)
- Arrange balls on a baking sheet lined with parchment paper or silicone mats, being sure they do not touch. When finished shaping, place the entire baking sheet in the freezer for 30-60 minutes.
- Just before removing the baking sheet from the freezer, melt chocolate wafers in a bowl according to package instructions, and lay a long sheet of parchment or wax paper out on the counter.
- Remove coconut balls from the freezer, and working one at a time, dip each into the melted chocolate. Roll to coat completely, then lift gently with a fork. Hold for a moment to allow excess chocolate to drip back into the bowl, then transfer to the parchment paper to set. Sprinkle immediately with additional coconut flakes or sprinkles, if desired.
- Truffles will set in about 30 minutes at room temperature, and then can be stacked for easy storage. Keep in the fridge, and serve cold or at room temperature.
- You will likely have some extra melted chocolate, but it is much easier to get a smooth coating if you have ample chocolate in the bowl. The extra could be drizzled on top of the finished truffles, or spread for a treat on fruit, ice cream, yogurt, you name it!