Description
These German Chocolate Truffles are a bite-sized delight, featuring a rich chocolate base, a creamy coconut pecan filling, and a decadent coating. Perfect for parties, gifts, or indulgent snacking!
Ingredients
Scale
- For the Truffle Base:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- For the Coconut Pecan Filling:
- 1/2 cup sweetened shredded coconut
- 1/4 cup finely chopped pecans
- 1/4 cup sweetened condensed milk
- For Coating:
- 1 cup melted chocolate (milk or dark, as preferred)
- 1/4 cup toasted coconut flakes (optional)
Instructions
- Prepare the Truffle Base:
- Heat heavy cream in a small saucepan over low heat until warm (do not boil).
- Pour the warm cream over the semisweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
- Mix in vanilla extract and refrigerate for 2 hours, or until firm enough to scoop.
- Make the Coconut Pecan Filling:
- In a bowl, combine shredded coconut, chopped pecans, and sweetened condensed milk. Mix until well incorporated.
- Assemble the Truffles:
- Scoop small portions of the truffle base and flatten them slightly. Place a small amount of the coconut pecan filling in the center and wrap the chocolate around it, rolling into balls.
- Repeat until all truffles are formed.
- Coat the Truffles:
- Dip each truffle into the melted chocolate to coat completely. Place on a parchment-lined tray.
- Sprinkle with toasted coconut flakes if desired. Let set at room temperature or refrigerate for 15–20 minutes.
- Serve and Enjoy:
- Transfer truffles to a serving dish and enjoy these decadent treats!
Notes
- Use a fork or dipping tool to easily coat the truffles in chocolate.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- Add a pinch of sea salt on top for a sweet-salty twist.
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 10 minutes
Nutrition
- Calories: 130 kcal
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g