Dark Chocolate Coconut Truffles
Rich dark chocolate ganache truffles spiked with coconut rum, dipped in a second layer of chocolate, and topped with grated coconut.
- Prep Time
- 20 min
- Cook Time
- 5 min
- Total Time
- 1 hr 55 min
- Servings
- Makes about 30 truffles
We've been in the middle of a never-ending renovation on our A-frame house, and somewhere in the chaos I started planning our first annual summer luau for whenever the basement and yard are finally ready to party.
While putting together the menu, I came across the recipe for my Dark Chocolate Coconut Pie in "What's for Dinner?" and immediately thought: truffles. These came together fast, and they've earned a permanent spot on the luau menu I'm still dreaming up.
Ingredients
- 12 oz. bag dark chocolate chips
- 1/2 cup coconut oil
- 1/4 cup unsalted butter
- 2 tablespoons coconut rum
- 10 oz. dark chocolate melting wafers
- frozen grated coconut, thawed, for garnish
Instructions
- 1Pour the chocolate chips into a medium mixing bowl.
- 2Heat the coconut oil and butter in a microwave-safe dish for 1 to 1 1/2 minutes, until the butter is melted. Stir to combine, then pour over the chocolate chips and let sit for 1 minute.
- 3Whisk together until the chocolate is melted and smooth, then stir in the coconut rum until well blended.
- 4Refrigerate the bowl for at least 1 hour to harden, or let sit at room temperature for about 2 hours for an easier-scooping consistency.
- 5Using a mini ice cream scoop, portion out about 1 tablespoon of chocolate at a time onto a wax-paper-lined sheet pan. Refrigerate for at least 30 minutes.
- 6Melt the chocolate wafers in a microwave-safe dish in 30 second intervals, stirring between each, until smooth.
- 7Remove the truffles from the fridge and roll between your hands for a smooth surface. Insert a toothpick, dip in the melted chocolate, and tap gently to remove excess.
- 8Use a second toothpick to push the truffle off onto a wax-paper-lined sheet. Repeat until all truffles are coated, then sprinkle with grated coconut.
- 9Store in the refrigerator until ready to serve.
Storage & Reheating
Let truffles sit at room temperature for at least 30 minutes before serving — the filling softens for that "buckled knees" bite. They're fine at room temperature for up to 5 hours before going back in the fridge.
Love this recipe? You'll love What's For Dinner? Cookbook
Over 115 quick, easy recipes for real weeknight dinners — built for beginners and experienced cooks alike who just want a good meal on the table without the fuss.
