Coconut truffle delights (Print Version)
# Ingredients:
01 -
1 tsp of vanilla extract
02 -
180g of sweetened condensed milk
03 -
200g of white chocolate
04 -
14 roasted hazelnuts or almonds
05 -
250g of shredded coconut, or more if needed
# Instructions:
01 -
Line a baking tray with parchment paper and set aside for later.
02 -
Break the white chocolate into pieces and melt it in either a microwave or over some simmering water. Stir until smooth! With a spatula, mix in the condensed milk and vanilla, then add about half the shredded coconut. Keep blending until you have a soft dough that’s not too dry or too wet. Pop it in the fridge for 15 minutes to cool down.
03 -
Use a small cookie scoop (or a tablespoon) to shape the mixture into small balls. Push a roasted hazelnut or almond into the center of each, then cover it up completely with more of the dough.
04 -
Roll each ball in the remaining shredded coconut until they’re fully covered. Place them on the prepared tray, then refrigerate for 30 minutes so they firm up nicely. Store these little bites in an airtight container for up to 1 week in the fridge or 3 days at room temperature.
# Notes:
01 -
You can swap almonds for hazelnuts if you'd like! Whichever you choose, make sure they’re roasted first. This prevents them from getting soft while sitting inside the creamy filling.
02 -
To roast the nuts, spread them out evenly on a parchment-lined baking sheet. Bake in a preheated oven at 180°C (350°F) for about 10-15 minutes, stirring them around now and then. Let them cool on the baking sheet, then rub off the skins with a towel.