Coconut truffles
Coconut truffles are dainty little candies with a soft, chewy, rich center of desiccated coconut and sweetened condensed milk, dipped in a coat of slightly bittersweet dark chocolate. You don't need an oven, just a little patience while rolling, and they make a lovely holiday gift or a sweet treat to set out with tea.
- Difficulty
- Easy
- Prep
- 30 min
- Cook
- 5 min
- Rising or chilling
- 1 hr
- Total time
- 1 hr 35 min
- Method
- Chilled
Ingredients
Coconut filling
Chocolate coating
Instructions
Step 1
Put 150 g desiccated coconut, 200 g sweetened condensed milk, 2 g vanilla extract and a pinch salt in a bowl, mix well, then cover with plastic wrap and refrigerate for about thirty minutes. Chilling lets the coconut soak up the milk and thickens the mixture so it is easier to roll. The filling is ready when a pinch squeezed between your fingers holds together firmly and no milk seeps out.
Step 2
Line a tray with parchment paper, dampen your palms and roll the mixture into balls about the size of a large cherry, spacing them apart on the tray. Slightly wet hands keep the filling from sticking and give the balls a smoother surface. The balls are done when they are evenly round, smooth and free of cracks.
Step 3
Place the tray of coconut balls in the freezer for about thirty minutes so they firm up. A well-chilled filling won't melt or lose its shape when dipped into warm chocolate. The balls are ready when they feel firm and cold to the touch.
Step 4
Put 150 g chopped dark chocolate and 5 g coconut oil in a bowl set over a pan of hot water on low heat, stir until completely melted, then lift it off and let it cool slightly. A little coconut oil thins the chocolate so it coats thinly and evenly with a beautiful shine. The chocolate is ready when it is smooth and glossy, about body temperature, and falls from a spoon in a thin ribbon.
Step 5
Use a fork to dip each coconut ball fully into the chocolate, lift it out and tap gently on the side of the bowl so the excess drips off, then set it back on the tray and refrigerate for about twenty minutes. Tapping off the excess keeps the coating thin and stops it from pooling into a foot at the base. The truffles are finished when the chocolate has set hard and shiny and doesn't stick to your fingers.
Equipment
- Mixing bowl
- Spatula
- Baking sheet
- Parchment paper
- Small saucepan
- Refrigerator
- Kitchen scale
Tips
- Sprinkle a little desiccated coconut on top of each truffle while the chocolate is still wet, to decorate and to hint at the filling inside.
- If dark chocolate isn't your thing, use white or milk chocolate for a gentler sweetness.
- You can hide a toasted almond in the center of each ball as you roll it for a crunchy, nutty surprise.
Storage
Keep the truffles in an airtight container in the fridge for up to two weeks, or freeze them for up to two months. Let them sit out for about ten minutes before eating so the coconut filling turns soft and chewy again.
Common problems and how to fix them
- The coconut filling is too wet to roll into balls.
- The coconut hasn't absorbed enough milk, or there is a little too much condensed milk. Chill the mixture longer or mix in a bit more desiccated coconut.
- The coconut balls crumble into the chocolate while dipping.
- The filling isn't frozen firm enough, or the chocolate is still too hot. Leave the balls in the freezer for another fifteen minutes and let the chocolate cool a little before dipping.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
