I love making them during the holidays. Typically I will enjoy them around Christmas time while watching Netflix of course, haha. But then they make a beautiful return for Valentines day! I mean can you think if a better holiday to indulge chocolate in? I am currently working on more sweet treats for that special occasion so be sure to check back in soon! To be alerted, subscribe to the blog that way you for sure won’t miss it.
Now here are the simple steps and as a friendly reminder, you can always go straight to the recipe card by selecting “Jump to Recipe” above.
Makes: 24 truffles (depending on the size you roll them)
Cook: 10 Minutes Cool: 1 Hour
INGREDIENTS- 3 cups semisweet chocolate chips, 1 ½ cups heavy cream, 1 1/2 cups shaved sweetened coconut.
PREPARATION- In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency. Pour mixture into a parchment lined loaf pan. Allow to sit in refrigerator for 1 hour or until mixture is solid. With an cookie scoop, form balls from the mixture (refreeze if truffle begins to melt). Roll in coconut. Keep in fridge until ready to serve.
Don’t you just love the simplicity of them? If you loved this recipe, you’ll also love these red velvet crinkle cookies! Be sure to also check out my other food recipes made with busy mamas in mind. Let me know your thoughts! Head over to my Instagram and send me a message!
Love,
Angelica
Coconut Chocolate Truffles
Ingredients
- 3 Cups Semisweet Chocolate chips
- 1 1/2 Cups Heavy Cream
- 1/2 Cup Shaved sweetened coconut
Instructions
- In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
- Pour mixture into a parchment lined loaf pan.
- Allow to sit in refrigerator for 1 hour or until mixture is solid.
- With an cookie scoop, form balls from the mixture (refreeze if truffle begins to melt).
- Roll in coconut. Keep in fridge until ready to serve.