Coconut Truffle

Coconut Truffle
  • 24 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 3:30 Total Time


Add all
  • 2 cups
    (500 mL)

    whipping cream

  • 3 Tbsp.
    (45 mL)

    coconut milk or 1 teaspoon (5 ml) coconut extract

  • 1 1/4 lb
    (570 g)

    semi-sweet chocolate, in pieces

  • 1/2 cup
    (125 mL)



In a saucepan, heat cream and coconut milk or coconut essence to boiling point, do not boil. Remove from heat and add chocolate.

Mix gently to melt chocolate completely.

Refrigerate at least 3 hours.

When chocolate is firm, shape into balls and roll balls in grated coconut.

Place on a sheet or a plate, refrigerate until ready to serve.

Remove these treats from the refrigerator 30 minutes before serving.

Source: Metro