Quickly make coconut and chocolate truffles at home with just 4 ingredients, based on condensed milk like the famous Brazilian brigadeiros, usually prepared without coconut in the chocolate version, here the original chocolate brigadeiros recipe. If you’ve never tried them, I recommend them, they are fabulous, they melt in your mouth, ideal to serve at room temperature, so that they melt in your mouth in an explosion of sublime tastiness, given by the chocolate and coconut, making them suitable to serve even on hot summer days, pleasant and fresh, perhaps served just a few minutes after taking them out of the fridge. These sweets keep well for several days, even a week, always in a well-closed container, so they can also be prepared in advance, perfect for all our special occasions. The coconut and chocolate truffles are perfect to serve in a rich dessert buffet, on paper cups but also without.
Here are more ideas for your buffet desserts.
- Difficulty: Very easy
- Cost: Medium
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 20
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for coconut and chocolate truffles
- 14 oz condensed milk
- 2 tbsp butter
- 5 tbsp grated coconut
- 3 tbsp unsweetened cocoa powder
- 2 tbsp grated coconut for coating
Tools for making coconut and chocolate truffles
- 1 Small pot
- 1 Teaspoon
- 1 Wooden spoon
- 1 Plate
- 1 Small bowl
Steps for making coconut and chocolate truffles
Put the condensed milk with butter and coconut in a small pot.
Put on the stovetop and melt the butter.
Now add the cocoa, 3 tablespoons, and stir until the mixture pulls away from the pot. Leave it on the heat for a few more seconds, always stirring, then turn off the heat.
Pour the mixture onto a plate, so it cools faster.
When the mixture is cold, or still slightly warm, work about a teaspoon at a time, forming a ball, working the mixture between the palms of your hands.
Roll the truffles one by one in the coconut placed in a small bowl. Place the coconut and chocolate truffles in paper cups, let them set well in the fridge, then you can also stack them, as I did, more beautiful to serve in a delicious pyramid.
