Sweetheart Chocolate Coconut Truffles
Indulge in these delightful Sweetheart Chocolate Coconut Truffles, a perfect no-bake treat for any occasion, especially Valentine's Day. Creamy coconut balls are dipped in rich melted chocolate and sprinkled with extra coconut for an irresistible finish.
Equipment
- Baking Sheet
- Parchment Paper
- Medium Bowl
- Electric Mixer
- Microwave-safe Bowl
- Fork
Ingredients
- 1/2 cup unsalted butter 1 stick, softened
- 1/2 cup thick coconut cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 3 cups confectioners' sugar
- 1 bag shredded sweetened coconut 14 ounce, plus extra for a lovely topping
- 10 ounces quality semisweet chocolate finely chopped
- 1 1/2 tablespoons solid coconut oil
Instructions
- Get started by lining a baking sheet with parchment paper. In a medium bowl, combine the softened butter, rich coconut cream, fragrant vanilla, and a pinch of salt. Beat these together with an electric mixer on medium speed until the mixture is beautifully smooth and creamy, which should take just 1 to 2 minutes.
- Lower your mixer speed to low, then slowly add the confectioners' sugar until it's just mixed in.
- Finally, gently beat in the shredded coconut until everything is well combined. Cover the bowl and pop it in the fridge for at least 1 hour, or even overnight, to firm up.
- Once chilled, scoop out small portions (about 1 inch in diameter) of the mixture and gently roll them into neat balls. Place these on your prepared baking sheet. Cover the tray with plastic wrap and transfer to the freezer for about 30 minutes – this makes them perfect for dipping!
- In a microwave-safe bowl, combine the chopped semisweet chocolate and solid coconut oil. Microwave in short bursts of 30 seconds, stirring well after each, until the chocolate is completely melted and wonderfully smooth.
- Now, carefully dip each frozen coconut ball into the warm chocolate using a fork, letting any extra drip off. Place the coated truffles back on the parchment-lined baking sheet. For an extra touch, sprinkle a little more shredded coconut on top while the chocolate is still wet.
- Finally, chill the truffles for 10 to 15 minutes until the chocolate is firm.
Notes
Nutrition Information: Calories: 139, Total Carbs: 16.5g, Net Carbs: 15.5g, Fats: 8.1g, Protein: 1g.
