No-Baking coconut chocolate truffles recipe

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When you’re short on time but want to create a decadent treat for Valentine’s Day, these no-baking chocolate and coconut truffles are the answer. They’re rich, creamy, and have just the right amount of coconut flavor to make them irresistible.

What I love about these truffles is how simple they are to make, yet they look elegant enough to impress anyone. Plus, the combination of chocolate and coconut is always a crowd-pleaser.

These truffles are perfect for gifting, sharing, or serving as a festive dessert. Whether you roll them in shredded coconut, cocoa powder, or drizzle them with melted chocolate, they’re customizable and fun to make. With no baking involved, this recipe is ideal for busy days when you still want to create something special.

Tips for Perfect Truffles

• Use unsweetened shredded coconut for a balanced sweetness, or sweetened if you prefer a richer flavor.
• Toast the shredded coconut slightly for an extra nutty flavor and golden color.
• Chill the truffle mixture well before rolling to make it easier to handle.
• Store the truffles in an airtight container in the fridge to keep them fresh.

Ingredients

• 1 cup (200g) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy cream
• 1/2 tsp (2.5ml) coconut extract (optional)
• 1 cup (100g) shredded coconut for the mix
• 1 cup (100g) shredded coconut for the coating
• 1/4 cup (60g) cocoa powder
• 1/4 cup (60g) powdered sugar

Alternative Ingredients

• Dark Chocolate: Replace semi-sweet chocolate with dark chocolate for a more intense flavor.
• White Chocolate: Use white chocolate instead and coat the truffles in toasted coconut.
• Almonds: Add finely chopped almonds to the ganache mixture for a crunchy texture.
• Dairy-Free Option: Substitute heavy cream with coconut cream to make these truffles vegan-friendly.

Recipe Step By Step

Step 1: Prepare the Ganache

In a microwave-safe bowl, heat the heavy cream until just simmering (about 1-2 minutes). Pour it over the chocolate chips and let sit for 2 minutes. Stir gently until the chocolate melts and the mixture is smooth and shiny. Add coconut extract if using along with the shredded coconut and mix well.

Step 2: Chill the Ganache

Cover the ganache mixture with plastic wrap and refrigerate for 1-2 hours, or until firm enough to shape. Chilling ensures that the truffles hold their shape during rolling.

Step 3: Shape the Truffles

Using a teaspoon or small scoop, take portions of the ganache and roll them into balls between your palms. If the mixture starts to soften, return it to the fridge to firm up again.

Step 4: Coat the Truffles

Roll each truffle in your preferred coating: shredded coconut, cocoa powder, or powdered sugar. If you’re using shredded coconut, consider toasting it lightly for an extra layer of flavor and a beautiful golden hue.

Step 5: Chill and Serve

Place the coated truffles on a tray lined with parchment paper. Chill them in the fridge for another 30 minutes to set. Serve the truffles on a decorative plate or package them in small gift boxes for Valentine’s Day.

These chocolate and coconut truffles are the perfect no-baking treat; rich, flavorful, and full of love! They’re sure to make Valentine’s Day even sweeter.