Chocolate Coconut truffles:
Chocolate Coconut truffles:

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chocolate coconut truffles:. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chocolate Coconut truffles: is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Chocolate Coconut truffles: is something that I’ve loved my whole life.

Delicious homemade Chocolate Coconut Truffles made from scratch. These gorgeous coconut truffles are made with sweetened condensed milk and dipped in smooth milk chocolate. You're just five ingredients away from these Chocolate Coconut Truffles that are perfect for sharing. Reduce mixer speed to low and gradually beat in sugar until just combined.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chocolate coconut truffles: using 4 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Chocolate Coconut truffles::
  1. Get 1 x 400g can of condensed milk
  2. Prepare 250 g desiccated coconut
  3. Take 200 g chocolate (I used dark chocolate)
  4. Make ready as needed White melted chocolate

Transfer to an airtight container, and store in the fridge. PIN IT FOR LATER Stir in ¼ cup shredded coconut (and vanilla extract, if using). Take chocolate mixture out of the fridge. In a large bowl, combined coconut and sugar and mix to combine.

Steps to make Chocolate Coconut truffles::
  1. Place the coconut and condensed milk and mix until well combined and sticky. - Roll mixture into heaped teaspoon-sized balls and place onto a baking tray. - Place the tray into the freezer for 30 minutes to harden. - Place chocolate melts into the microwave.
  2. Cook on 50% power in 30 second bursts until just melted (stirring each time with a dry metal spoon). - Using two forks, dip each of the coconut balls into the melted chocolate mixture, allowing any excess to drip off. - Place back onto the baking tray and drizzle with melted white chocolate if desired.
  3. Repeat with remaining balls. - Keep refrigerated in an airtight container for up to 5 days.

Take chocolate mixture out of the fridge. In a large bowl, combined coconut and sugar and mix to combine. Add in milk and coconut oil, mix constantly until a gooey coconut filling results. I used my hands to mix too! Roll between the palm of your hands into teaspoon-sized (or a little larger) balls and place on a parchment-lined baking sheet.

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