Chocolate Truffles with Coconut

The base for these truffles is a rich and luxurious ganache cream, and the finishing touch is the coconut flour in which the shaped balls are rolled. The result is divinely delicious truffles that melt in your mouth!

Details

Preparation Time: 20 minutes
Cooking Time: 3 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Ingredients

285 g chocolate, dark
120 ml Sweet cream
2 spoons Butter, unsalted
40 g Coconut, meat

Steps

Break or chop the chocolate into pieces and place them in a heatproof bowl.
Place a saucepan with cream and butter on the stove. Heat the contents slowly over medium heat and remove just before the cream comes to a boil.
Pour the hot cream over the chocolate, wait 1 to 2 minutes without stirring, then gently mix with a hand whisk or spatula until you get a smooth and uniform chocolate cream. It’s important to mix the ingredients without whipping to avoid incorporating air into the cream.
Pour the chocolate cream into a small glass baking dish and let it cool to room temperature. Cover the dish with plastic wrap and refrigerate for 5 hours (preferably overnight) to allow the mixture to cool and set properly.
Remove the dish from the refrigerator and scoop the set cream with a spoon. Take about two spoonfuls of the mixture at a time and use another spoon to place it onto prepared parchment paper. Repeat the process until all the cream is used.
Place the coconut flour in a small bowl or on a shallow plate. Cool your hands well and shape the chocolate mounds into balls, then roll them in the coconut flour. Place the balls in paper cups. Refrigerate the shaped truffles for 30 minutes before serving. Let them come to room temperature before serving.

Nutrition Information (Per 100g)

Calories: 562.01 kcal
Fat: 35.54 g
- Saturated Fat: 20.94 g
Carbohydrates: 54.9 g
- Sugars: 42.21 g
Protein: 3.49 g
Fiber: 6.03 g

Advice

The given ingredients yield approximately 24 truffles.