These homemade Double Chocolate Coconut Almond Truffles are delicious, sweet and tender. Made with simple ingredients these truffles are easy to make and are a lovely edible gift idea.
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These are by no means your traditional truffles made with chocolate and heavy cream. Instead, they're a combination of tasty ingredients made to stick together by adding sweetened condensed milk and melted white chocolate. They're rolled into truffe sized balls and covered in melted chocolate.
Luckily, these chocolate coconut and almond truffles couldn't be easier to make. They make a great homemade gift and are just perfect for gifting to someone special.
How to Make Chocolate Coconut Truffles
These truffles are tender and chewy, full of delicious coconut and chocolate flavours. My favourite part is when you reach the centre of the truffle and you are greeted by the crunch of a perfectly toasted almond.
Made with coconut, almonds, light flaky wafers, sweetened condensed milk, and white and dark chocolate, these truffles are irresistible. These ingredients taste so good together it's no wonder there are so many delectable creations incorporating them.
Ingredients Overview:
- White chocolate. Use good quality white chocolate chips.
- Sweetened condensed milk
- Coconut oil
- Almond Extract
- Wafers
- Shredded coconut. Since the filling is already sweet I prefer to use unsweetened coconut.
- Whole unsalted roasted almonds
- Dark chocolate
The ingredients used in this recipe are pretty straightforward but you could make a couple of substitutions if you're missing some of them.
Variations:
- The toasted almonds could be replaced with toasted and skinned hazelnuts.
- You could use any light tasting oil instead of coconut oil.
Steps Overview:
Melt the white chocolate and stir until smooth. To the melted white chocolate add the sweetened condensed milk, coconut oil and almond extract, stir until combined.
Add the crushed wafers and one cup of the shredded coconut to the white chocolate mixture and combine until mixed.
Tip: To quickly crush the wafers, place sheets of wafers in a large plastic bag, seal the bag and roll a rolling pin over the bag until wafers are crushed.
Test the mixture by forming a small ball in your hands, if the mixture is too soft add up to a 1/3 cup more of the shredded coconut and mix well.
Let the mixture rest in the refrigerator for about 15-20 minutes.
Remove the mixture from the refrigerator and using a teaspoon or small cookie scoop, scoop out mixture. Roll the mixture into a ball and stuff an almond in the centre. Pinch the ball to close the opening and continue rolling until you have a nicely formed ball.
While you are shaping the truffles, melt the dark chocolate in a double boiler over low heat until melted. Turn the heat off but keep your bowl over the warm water so that your chocolate stays nicely melted.
Using a fork, dip each truffle into the chocolate, remove and place the truffle onto a baking sheet lined with parchment paper. Repeat until all truffles are done. If desired, sprinkle truffles with dried coconut before the chocolate has set.
Place baking sheet in the refrigerator to set the chocolate coating on the truffles. Once the chocolate has set on the truffles you can place each truffle into a mini foil candy cup.
How to store:
To store the truffles, layer them in a container between wax or parchment paper and store them in the refrigerator for up to 2 weeks. Let truffles come to room temperature before serving.
My pickiest taste testers gave these Double Chocolate Coconut Almond Truffles two thumbs up, so I know this recipe is a winner for kids and adults alike.
Enjoy!
More Homemade Edible Gifts
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Double Chocolate Coconut Almond Truffles
Ingredients
- 1-1/3 cups chopped white chocolate or good quality white chocolate chips
- 300 ml. sweetened condensed milk (approx. 1-1/4 cups)
- 1-1/2 tbsp. coconut oil
- 1/4 teaspoon almond extract
- 1-1/4 cups crushed wafers*
- 1-1/3 cups shredded coconut unsweetened if you prefer things less sweet
- 1/4 cup whole unsalted roasted almonds
- 1-1/4 cups chopped dark chocolate 70%
- 3-4 tbsp. shredded dried coconut for topping here I used sweetened shredded coconut
Instructions
- In a double boiler, or in the microwave (using 50% power), melt the white chocolate. Once melted, stir until smooth.
- To the melted white chocolate add the sweetened condensed milk, coconut oil and almond extract, mix well.
- Add the crushed wafers and one cup of shredded coconut to the white chocolate mixture and combine until blended.
- Test to see if mixture is too soft by forming a ball in your hands, if the mixture is still too soft add up to a 1/3 cup more of the shredded coconut and mix well.
- Let the mixture rest in the refrigerator for about 15-20 minutes. Line a baking sheet with parchment paper, set aside.
- Remove from the refrigerator and using a teaspoon or small cookie scoop (I used a size 60 scoop), scoop out mixture, start to roll mixture in your hands into a ball but before completely finishing, stuff an almond in the centre and pinch the ball to close the opening and then continue rolling until you have a nicely formed ball.
- While shaping your truffles, melt the dark chocolate in a double boiler over low heat. When chocolate starts to melt stir it with a spatula until completely melted. Turn the heat off but keep your bowl over the warm water so that your chocolate stays nicely melted.
- Using a fork, dip each truffle into the chocolate, remove and place onto baking sheet. Repeat until all truffles are done. If desired, sprinkle truffles with dried coconut.
- Place baking sheet in the refrigerator to set the chocolate coating on the truffles, once set (takes about 30-45 minutes), place each truffle into a mini foil candy cup.
- To store truffles, layer them in a container between wax or parchment paper and store them in the refrigerator for up to 2 weeks. Let truffles come to room temperature before serving.
Notes
- Place sheets of wafers in a large plastic bag, and roll a rolling pin over the bag until wafers are crushed.
ICSbyAnugya
Monday 6th of March 2017
Hi Fida! These double chocolate coconut almond truffles look absolutely divine :) Your recipe sounds pretty simple too. I would love to try these out in my kitchen. As a token of appreciation, I’m sharing this recipe link as the Recipe of the Day on our Facebook group ‘Recipe Repertoire’ (a group uniting food bloggers and food lovers). Congrats and do join and have a look at https://www.facebook.com/groups/703073099864104/
(PS: As a practice, we put two photos along with the recipe link, let me know if we can put two instead of one - as mentioned in your disclaimer.)
Sweet and Savoury Pursuits
Monday 6th of March 2017
Thank you Anugya and thanks for sharing my recipe with your facebook group, I'll take a look at it soon!
Karen
Friday 3rd of March 2017
I always enjoyed Mounds and Almond Joys when I was young. These truffles sound like a delicious combination of flavors very similar to both if they were combined. Love them.
Sweet and Savoury Pursuits
Monday 6th of March 2017
Hi Karen,
Yes, in fact they do taste similar, chocolate, coconut and almonds are so scrumptious together!
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