Craving a sweet treat? Try my coconut and chocolate truffles; they are made in a flash and are incredibly delicious!
Those who follow me know I’m a huge fan of these quick treats, and on the blog, you’ll find many delicious variations, such as the one with coconut and amaretti or the one with chocolate, orange, and rum.
Truffles (or chocolate truffles) are a French specialty. The traditional recipe includes dark chocolate, butter, eggs, and unsweetened cocoa powder. Once the mixture is ready, these treats are shaped into balls, and their name is said to come from their great resemblance to black truffles.
The version I propose is different from the original but just as delicious, which I recommend you try!
The ingredients you will need are simple, and you can even substitute them if you wish (you’ll find all possible variations at the end).
Cream cheese, cookies (to your liking), dark chocolate, coconut, cream, sugar and rum flavoring for aroma.
These dark chocolate truffles are the perfect treat for any occasion! They can even be prepared at the last minute since there’s nothing that needs baking!
The ideal dessert for the end of a meal, to be served after Sunday lunch or during an appetizer with friends at home. Most importantly, they are perfect to bring to the table during holidays and celebrations!
And the next one coming up is Christmas, the perfect occasion to share a delightful treat with friends and family that takes just 5 minutes to make!
Moreover, these treats can also be enjoyed by those who are gluten or lactose intolerant. Just use gluten-free coconut and cookies or lactose-free cream cheese and whipping cream.
By the way, before we see how to prepare the coconut and chocolate truffles, I leave you with other delicious variations to try, along with the collections most loved by my readers!
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 28-30 pieces
- Cooking methods: Double boiler, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz cookies (any cookie you have in your pantry is fine, even chocolate ones)
- 7 oz cream cheese
- 1.77 oz grated coconut (rapé) (+ as needed for coating the truffles)
- 1 vial rum flavoring (optional)
- 3.5 oz dark chocolate
- 3 tsps sugar
- 3.5 oz whipping cream (fresh or vegetable. No cooking cream)
- 3.5 oz dark chocolate
- 0.7 oz butter
Tools
- Bowls
- Spatula
- Chopper
- Piping Bag
- Hand Whisk
Steps
Preparing the chocolate truffles is really simple and fast. Just crush the cookies with a rolling pin or a chopper.
It’s not necessary to turn them into flour; if there are coarser pieces, that’s even better, as they’ll add crunch!
Put the crushed cookies in a bowl, add the cream cheese, a vial of rum flavoring, and the sugar.
Place the chocolate in a small bowl and melt it in a double boiler or microwave.
Once melted, combine the chocolate with the other ingredients and add the coconut flour (or grated coconut, also known as coconut rapé).
Mix well with a spatula or your hands until you get a compact mixture. Taste to check if the sweetness level is to your liking. Take small portions and form them into balls.
As you make the balls, place them on a tray, trying to make them all of equal size.
When the mixture is finished, roll all the balls in the coconut flour (or coconut rapé; approximately 30-40 grams are needed) and then arrange them again on a nice tray.
We’re almost there! With the help of a ladle (you’ll need to use it upside down, on the handle side), create a hole in the center of each ball.
Be careful not to press too much because the truffles are delicate and may open.
Once all the balls have a dent in the center, you can put them in the fridge to rest.
To make these treats truly original and delicious, I thought of enriching them with a lovely chocolate ganache (for possible substitutions, remember to read till the end).
Heat the liquid cream for desserts in the microwave or on the stove. When it becomes very hot (almost boiling), add the dark chocolate and wait for a minute.
Add a knob of butter to polish and stir with a spatula until the chocolate is melted and completely mixed.
The ganache is ready but liquid. This is not a mistake, it’s normal! You will need to let it rest in the fridge covered with plastic wrap for about an hour.
After the time has passed, you’ll notice the ganache has hardened, which is also normal! If you leave it at room temperature, it will become very soft again, and vice versa if you put it in the fridge.
Stir vigorously with a hand whisk to slightly soften it, then place it in a piping bag with a star nozzle or any nozzle you have available.
Take the truffles from the fridge and fill the cavity with your dark ganache (if you don’t have a piping bag, you can help yourself with a teaspoon).
And finally, your beautiful and, most importantly, delicious coconut and chocolate truffles are ready to win over anyone who tastes them!
In no time, without stress or effort, we’ve prepared these delicious truffles with chocolate ganache, creamy and delightful, ready to amaze everyone!
I hope you enjoyed this recipe! Let me know in the comments if you try it! Until next time!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Frequently Asked Questions)
How are cookie truffles stored?
We can store the truffles in the fridge for 3-4 days covered with cling film or placed in a container to prevent them from absorbing other smells. I’ve never tried freezing them, but we could potentially put them in the freezer and enjoy them like ice cream bonbons.
Can I use milk chocolate instead of dark chocolate?
If you prefer, you can safely use milk chocolate instead of dark chocolate.
What can I use instead of cream cheese?
This is one of those cases where, fortunately, substituting one of the main ingredients doesn’t affect the taste or even the result.
I have personally experimented with other versions of truffles, such as those with mascarpone, ricotta, robiola, or precisely cream cheese.
You can choose from these just mentioned. No yogurt, as it would not have the same consistency. You might do half ricotta and half mascarpone, or half cream cheese and half robiola, etc.
For ricotta, use it only if it’s dry; otherwise, sieve it well.I don’t like Rum, what can I use instead?
You can flavor the chocolate truffles with ground cinnamon, orange or mandarin zest, vanilla, almond flavoring, or orange flavoring.
What can I use instead of cream to make ganache?
In this case, I cannot accommodate you; ganache is made as described! At most, you can use a simple hazelnut cream or pistachio cream to fill the truffles.
I can’t eat coconut, how can I substitute it?
In this case, substitution should only be made if necessary because it would change both the appearance and taste, not for the worse, of course, but it wouldn’t have the same flavor. If you can’t consume coconut, you can replace it with almond, pistachio, or hazelnut granules.
What cookies are best to use for making truffles?
I use whatever I find in the pantry! Whether it’s ladyfingers, Pavesini, plain cookies, Digestive, etc. In this case, chocolate ones are also fine.
