Decadent, classic dark chocolate truffles filled with a sweet, creamy coconut filling spiked with a little rum. Easy to make and sure to please.
I don’t know if you’ve noticed, but I tend to like chocolate a lot here—like our Banana & Nutella Stuffed French Toast, or our Chocolate & Coconut Mini-Cakes. And, just in case you also didn’t notice, I have a thing for coconut too—like our Coconut Cupcakes with Rooibos-Coconut Cream.
So, whenever we have a chance to combine those two flavors, we definitely go for it. Now that Easter’s coming up, we’ve definitely got some easy, wonderful-looking, and sweet dessert treats that literally no one will be able to resist.
So we took the classic dark chocolate truffles and stuffed them with a little coconut ball spiked with a little rum. The chocolate truffle recipe is a classic, but I used the ganache from my chocolate recipe here (with less cream to make it thicker), and I found this wonderfully easy coconut ball recipe here.
Of course, in my opinion, dessert chocolate should always be dark. Milk chocolate has no place in desserts, and that is the absolute truth. The depth and bitterness of dark chocolate balances well with the sugar in whatever form, and all together goes will with fruit, spices, or whatever you want to mix your chocolate with.
So for this one, we made a dark chocolate ganache and then put it in the fridge to cool down. Then while that was cooling, we mixed the 3 ingredients for the coconut balls plus a half a cap-full of rum.
We shaped those into little balls and then put a scoop of ganache in our hands, put the coconut ball in there, and made a rough round truffle shape (truffles look more authentic when they’re less round, but I found a way to make them smooth).
Standard truffling says to dip the truffles into the cocoa as soon as you give them the final shaping, but I like to leave them alone to harden cause they are ugly little babies—mostly because I only have gentle hands for my wife, and definitely not for any fine foods.
But, if you let them harden, pick them up again and roll them between your palms. The chocolate will melt very slightly, but it will become nice and round. Then, roll them around in the cocoa mixture, and you’re good to go.
Just remember if you storing them for longer, take them out of the fridge for at least an hour so that they can soften somewhat to be fully enjoyed.
Chocolate Truffles with Coconut Filling
For the truffles
- 8 ounces dark chocolate 70%, finely chopped (225 grams)
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 3/4 cup cocoa powder for dusting
- 1 tsp cinnamon for dusting
For the coconut balls
- 1/8 cup coconut oil melted
- 1/2 cup powdered sugar
- 1/2 cup shredded coconut
- 2 tsp rum optional
- Put the finely chopped chocolate in a bowl. Melt the cream in a saucepan over medium-low heat until almost simmering. Pour it over the chocolate and let it sit for 7-10 minutes without touching.
- Add the vanilla and then slowly stir the melted chocolate until smooth.
- Put in the fridge to harden. This can take anywhere from 1 hour to 3 hours, although mine was closer to 1 hour.
- Now let's make the coconut balls. Melt your coconut oil and add it along with the powdered sugar, rum and coconut to a medium bowl. Shape into small balls. You might have some left over, so you can put those in the fridge or leave them on the counter.
- When the chocolate is thick enough to shape, put some into the palms of your hands. Don't worry about shape right now. It will be ugly. And, FYI, this will get messy.
- Somehow, get the coconut balls into the chocolate and make it into a rough round shape. Put on a baking sheet covered with baking paper or foil and continue shaping the other truffles. After you've used up all the chocolate, put the truffles in the fridge for about 10-15 minutes.
- Put the cocoa and cinnamon onto a deep plate. Remove the chilled truffles and use your hands to roll them into proper round shapes, if you want to. The heat from your hands will make it easier and there'll be some slight melting.
- Roll the truffles in the cocoa mixture and place the finished ones on a baking sheet lined with baking paper.
- Bon appetit!
Tips And Tricks For Making Perfect Truffles
Truffles are a classic dessert that can be enjoyed by everyone. In this section, we will provide tips and tricks for making perfect truffles.
First, it is important to get the right consistency for your chocolate truffle mix. Too thick and they won’t flow easily when you pipe them; too thin and they will be hard to shape. You should aim for a mixture that is just firm enough to hold its shape when piped, but still creamy enough so that you can spread it smoothly across your tongue.
Another important aspect of making truffles is getting the right amount of coconut filling inside each one. Too little and they will be dry; too much and they will be greasy. It is also important to make sure that the coconut filling isn’t too wet or too dry – otherwise, the truffle will not form properly in the pan and will end up being tough instead of soft and gooey. Finally, make sure to coat each truffle with a layer of chocolate before baking so that it has a smooth, glossy finish.
There are a few tips that you can follow in order to make sure that your truffles turn out perfectly every time. For starters, it is important to use the right mix for your chocolate truffle filling. Too thick and they will not flow easily when piped; too thin and the truffles will be hard to shape. You should aim for a mixture that is just firm enough to hold its shape but still creamy enough so that you can spread it smoothly across your tongue. Secondly, be sure to fill each truffle with just the right amount of coconut filling – too little and they will be dry; too much and they will be greasy. Finally, coat each truffle with a layer of chocolate before baking in order to give it a smooth, glossy finish.
FAQ’s About Chocolate Truffles
Whether you’re celebrating a special occasion or not, making truffles is always a fun and delicious way to spend some time. Here are some FAQ’s about chocolate truffles that will help you get started:
-Do I need a special occasion to make truffles? No, truffles can be made at any time!
-What is the difference between Dark, Milk, and White Chocolate? Dark Chocolate contains more cacao than milk chocolate or white chocolate, while milk and white contain equal amounts of chocolate.
-How many truffles will this recipe make? This recipe makes about 24 small truffles.
-Can I use any type of chocolate for the ganache filling? You can use any type of chocolate for the ganache filling – just be sure to temper it first! Tempering means cooling it slightly so that it becomes hard enough to hold its shape when shaped into balls. Please see step 5 of the recipe below for instructions on how to temper your chocolates.
-What are the best ways to store my truffles? Once they have been made, you can store them in an airtight container at room temperature or in the refrigerator. However, we recommend storing them in the fridge if you plan on eating them within 2 weeks.
If you’d like to decorate your truffle however you’d like, we recommend using a sugarpaste flower decoration or edible glitter.
Troubleshooting Your Truffles
Troubleshooting your truffles can be a bit tricky, but with a little guidance it should be a breeze. Follow these tips and you’ll be rolling in no time!
If your truffle mixture is too runny, add more cocoa powder.
If your truffles are too dry, add more cream.
If your truffles are not rolling into balls easily, refrigerate the mixture for an hour before trying again.
If your truffles seem crumbly, they probably need more time to set.