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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

Phone:      (864) 241.6689
E-mail:      veera@chefveera.com
Address:   Greenville, SC
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Chef Veera

A Heavenly Pair!

 

Coconut and chocolate – what a pair! These rich, chocolatey coconut truffles are easy to make and decadently delicious.

 

I love Mounds Bars – you know those chocolate and coconut candy bars. Well, I wanted to make a version at home without all the preservatives and artificial ingredients, so here it is. Personally, I am not a big fan of biting into nuts in my candy, but for those of you who like the better-known Almond Joy candy bar, no worries, I decided to BE BRAVE and include that delicious nutty flavor by adding in some Amaretto Vinegar to the coconut.

 

I invite you to make up a batch of these to snack on as you do your last-minute wrapping on Christmas Eve, or to include on a platter of cookies as a decadent and different treat. Sweet, creamy, easy, delicious – a great holiday indulgence

 

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Coconut Chocolate Truffles

 

 

Ingredients

 

14 oz sweetened shredded coconut (See Chef Notes)

2/3 cup condensed milk

2 tablespoons butter, melted

½ teaspoon O&V Melipone Vanilla *

½ teaspoon O&V Amaretto Vinegar *

¼ cup powdered sugar (confectioner’s sugar)

10 oz chocolate melting wafers

Optional Garnish

3-4 tablespoons shredded coconut (sweetened or unsweetened)

 

 

 

Preparation

 

Place the coconut in a food processor and pulse repeatedly until the coconut is fine and not stringy.

 

In a bowl, mix together the condensed milk, melted butter, Melipone Vanilla, and Amaretto vinegar. Add the coconut and stir well.

 

Add the powdered sugar, stir well, cover, and place in the refrigerator for at least 15 minutes.

 

Remove from the refrigerator. Use a tablespoon measure to divide the mixture and roll into balls. Place on a parchment lined cookie sheet. If the mixture becomes too sticky, return to the refrigerator for 10-15 minutes.

 

Place the cookie sheet with the coconut balls in the freezer for 15 minutes.

 

If using the optional garnish, take the additional shredded coconut and place in a small pan. Toast on medium heat for 3-5 minutes stirring regularly till lightly toasted.

 

Prepare the melting wafers according to the instructions on the package.

Remove the coconut balls from the freezer and dip them in the melted chocolate, covering all sides of the ball. Return to the parchment paper and sprinkle with toasted coconut (if using). Allow to harden before serving. (See Chef Notes)

 

Keep uneaten coconut truffles in an airtight container in the refrigerator.

 

 

 

 

 

 

Serves 18-22

Active Time: 20 minutes Total Time: 35 minutes

 

 

Chef Notes

For a less sweet version use unsweetened shredded coconut – it will taste just as good!

 

The easiest way to dip the coconut balls in chocolate is to put them on a fork, and dip the whole fork into the chocolate. Roll (using a second fork if needed) and then gently lift out, scrape the bottom of the fork on the edge of the bowl with the melted chocolate to remove the excess and then place the coconut ball on parchment. Don’t forget to top with the toasted coconut before the chocolate hardens otherwise the topping will not stay on the truffles.

 

 

Notes

* The Melipone vanilla adds intense aroma and flavor, but you can use your favorite vanilla instead. I love the addition of the Amaretto vinegar which brings a nutty undertone to this dessert. A sophisticated almond joy!

 

 

 

 

 

 

 

 

 

Categories: Vegetarian, Gluten Free, Coconut Truffles, Condensed Milk, Melipone Vanilla, Amaretto Vinegar, Chocolate Melting Wafers, Sweets, Easy Dessert, Holiday Sweets,

 

 

 

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