An easy and simple recipe that combines sweet coconut and dark chocolate, these chocolate coconut truffles taste like a piece of heaven!
I’m a choco-coconut-aholic. Yes, that is totally a word!
I love chocolate in all forms but what I love more than just chocolate is chocolate and coconut together! Chocolate coconut has been my go-to combo for as long as I can remember, although I love pairing chocolate with other ingredients as well.
In all honesty, if you’ve been reading this blog for a while, you know that anything that involves copious amounts of chocolate and sugar is fine with me. Today we’re adding a very generous amount of coconut and just two more ingredients for good measure. YUM!
To make these chocolate coconut truffles you need only a few ingredients. Obviously, you need coconut and sugar for the truffles, but you also need condensed milk and either vanilla or coconut extract. I opted for coconut extract so my truffles are bursting with coconut flavor.
In a mixing bowl, you combine all these ingredients and scoop coconut balls on a baking sheet. It’s very important to freeze the coconut truffles before dipping them in chocolate, otherwise, the will fall apart.
For the dipping chocolate, you need unsweetened chocolate and International Delight Almond Joy Coffee Creamer. It’s very important to use unsweetened chocolate to balance all the sweetness for the rest of the ingredients.
Refrigerate the truffles until the chocolate is set.
Store the truffles in the fridge, but keep in mind they are best served at room temperature (although I did not mind biting into a frozen chocolate coconut truffle to cool down!)
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.