Coconut and chocolate is a classic combination. And if you’re looking for a quick bite-sized treat, these No-Bake Chocolate Truffles are just what you need! How easy, you ask? Well, you only need three ingredients (coconut, condensed milk, and chocolate) and a mixing bowl, and you’re on your way to coconut-filled deliciousness! Next time you have a craving for something chocolatey and coconut, you can whip up these Chocolate Coconut Truffles in no time!
Dipping the Coconut Chocolate Truffles is a messy business! It’s definitely easier to do if the truffle balls are cold. So make sure to add them to the refrigerator before dipping them. A fork will also be useful, as it allows excess chocolate to drip off. If you want something sweeter (only for serious sweet tooths), you can dip the coconut balls in white chocolate. If you want something less sweet, use dark chocolate (bittersweet).
These Chocolate Coconut Truffles can be stored in an airtight container in the refrigerator for up to a week. But we think you’d want to eat them all before then! They can also be frozen.
Add the shredded coconut to a large glass bowl.
Add the condensed milk.
Use a rubber spatula to thoroughly mix the condensed milk with the coconut. It should be at a consistency where it’s easy to form balls.
Use an ice cream scoop to measure out equal amounts of the coconut mixture. Form balls.
Place the balls on a plate and rest.
Set up a double boiler by placing a heatproof bowl over a pot of slightly boiling water. The heat should be turned to low and the container should not touch the water.
Use the double boiler set up to melt the chocolate.
Use a spoon to dip the coconut balls in the melted chocolate.
Add to parchment paper.
Dip all the balls in chocolate and place on a sheet of parchment to dry.
Garnish with chocolate stripes and coconut flakes.
– When you start mixing the shredded coconut with the condensed milk, it will look dry at first. But just keep on mixing the coconut until all the coconut is evenly coated. The mixture should be sticky and easily to form into balls.
– You can keep the rolled coconut balls in the refrigerator for about an hour to help the set better. This will also make it easier to dip into the melted chocolate.
– You can use dessicated coconut instead of shredded, but you might need to use more condensed milk.
– Because these Chocolate Coconut Truffles are decadent little bites, it’s best to use high-quality chocolate (like Ghiradelli).
– You can add other mix-ins to your coconut balls. Try chopped nuts, cranberries, or even caramel bits. The possibilities are endless!