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December 17, 2013
Cooking with Joni
Easy Chocolate Coconut Truffles
by Joni Hilton

Check it out:


These scrumptious truffles are so easy to make it's ridiculous.  And they can have a zillion variations.  Here's what you need:

You don't even need a double boiler!  Just stir the condensed milk with the chocolate in a saucepan over medium heat until smooth.  Remove from heat and stir in extract.  Cool.  Now chill until firm.  Overnight is fine.  Here's a picture of an ice cream scoop, which I had to use, since mine were a little too cold and firm.  If this happens to you, just let the mixture sit out at room temperature until it's easier to scoop. 


Now, with clean hands, roll it into one-inch balls, then into your coating.  As Your YouTube Mom, I made a video about how to toast coconut, here.  It's the same procedure for toasting nuts.  You want to toast coconut until it's just golden, not dark brown.  Mine looked like this:


Toasting coconut or nuts brings out the flavor.  But you could even skip the toasting if you want.  And you can also sprinkle them with sea salt, but I wouldn't coat them all over with it — just a pinch is plenty. Now package them up to give as gifts, or store them in a covered container at room temperature, and let the family fight over them.  Because it will happen.  Oh, it will happen.


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