Coconut and chocolate truffles are a luxurious and indulgent treat that combines the rich, smooth taste of chocolate with the tropical flavor of coconut. These bite-sized delights are perfect for special occasions, holidays, or as a decadent treat for yourself.

To make coconut and chocolate truffles, you’ll need high-quality chocolate, heavy cream, butter, vanilla extract, and shredded coconut. Here’s how to make them:

1. Start by finely chopping the chocolate and placing it in a heatproof bowl.

2. In a small saucepan, heat the heavy cream until it is just simmering. Pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate.

3. Gently stir the chocolate and cream together until the chocolate is completely melted and the mixture is smooth. Stir in the butter and vanilla extract until well combined.

4. Cover the bowl with plastic wrap and refrigerate the mixture for about 1-2 hours, or until it is firm enough to scoop.

5. Once the chocolate mixture has chilled, use a small scoop or spoon to form it into small balls. Roll each ball in shredded coconut until coated, then place them on a baking sheet lined with parchment paper.

6. Refrigerate the truffles for another 30 minutes to firm up.

7. Serve the coconut and chocolate truffles chilled, and enjoy the rich, creamy texture and the delightful combination of chocolate and coconut flavors.

These truffles make a stunning and delicious addition to any dessert table. They can be stored in an airtight container in the refrigerator for up to a week, allowing you to enjoy them whenever the craving strikes. Treat yourself and your loved ones to these decadent coconut and chocolate truffles for a truly indulgent experience.


For the filling
220 g grated coconut
200g of sugar
120 ml of water
1 tablespoon of vanilla essence
for coverage
200 g of dark chocolate to melt
25g butter


1. Put the water with the sugar and vanilla in a saucepan, heat stirring until the sugar is completely dissolved. It is not necessary to boil a lot, just get the sugar to be perfectly dissolved.
2. Remove from the heat and add the coconut, mixing well so that everything is integrated as a dough.
3. You have to let the mixture cool and it is better that it rest for a couple of hours in the fridge so that it compacts and is easier to work with.
4. Once cold we form the balls. Put on some latex gloves or grease your hands with sunflower oil.
5. Melt the chocolate with the butter in a bain-marie or in the microwave and mix very well.
6. Prick the coconut balls with a toothpick and dip them well on all sides in chocolate, drain a little and place on a flat surface on satin baking paper.
7. We keep the coconut and chocolate balls cold until serving time so that the chocolate compacts.

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