Coconut and Dark Chocolate Truffles

Luscious, homemade truffles that are sure to impress your Valentine. Low on effort (no cooking or baking required), but big on taste. These Bounty-esque bites have a crunchy chocolate coating with a creamy coconut filling. I used powdered erythritol to sweetened the truffles. You can substitute it with powdered sugar if you prefer (simply adjust the quantity to taste). The “cool” mouthfeel of erythritol works rather well in this recipe. Use your favorite store-bought or homemade chocolate for coating.

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Recipe

Coconut and Dark Chocolate Truffles

(Makes about 20 truffles)

Ingredients

2 cups desiccated coconut
1/2 tsp pure vanilla extract
1/4 cup heavy cream or coconut cream
1/2 cup powdered erythritol or powdered sugar (add more to taste)
Pinch of salt
200 grams dark chocolate, coarsely chopped
2 tsp coconut or olive oil  

Method

In a mixing bowl, combine the desiccated coconut, vanilla extract, coconut cream, sweetener and salt. Mix well. Roll teaspoonfuls of the mixture into bite-sized balls. Place in the refrigerator for a few hours until they harden.

Combine the chocolate and oil in a heatproof bowl. Melt over a double boiler or in the microwave, stirring in between, until the chocolate is completely melted and smooth.

Dip the coconut balls into the melted chocolate, one at a time and place on a parchment lined tray. Garnish with desiccated coconut. Allow the chocolate to set and enjoy. 

Store the truffles refrigerated in an airtight container.