Double Chocolate Coconut Almond Truffles

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.

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

• Mini Chocolate Quinoa Crunch Cups
• Mixed Spiced Nuts
• Maple Spiced Walnuts
• Homemade Muesli