Chocolate Truffles remind me of Mom. As a kid, this was one of our treats, not just for eating but also for making. The recipe is so easy that kids can participate from start to finish. I remember Mom using 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. There’s nothing like licking melted chocolate off your fingers. The worst part would be waiting the night before you could roll them into balls, of course. Often, we’d make the truffles 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 also 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 below how to make this thick coconut cream 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 biting 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 also use finely grated fresh coconut! The only difference is that finely grated fresh coconut has a shorter shelf life, which means it needs to be refrigerated and can’t be kept longer than 4 to 5 days. The Desiccated coconut can be kept for up to 10 days, which makes it 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. You can use the water for other recipes like soups, stews, and sauces. Use the thick coconut cream in the 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 for 6 to 8 hours (preferably overnight). To roll the truffles, prepare the coasting desiccated coconut in a plate or bowl. You can also use cocoa powder, sprinkles, sanding sugar, etc. Using a melon scoop or two spoons, take about two tablespoons 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
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