Coconut Chocolate Truffle Balls

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I’ve been wanting to make chocolate truffles for a while but never tried until now. Instead of just chocolate I came up with coconut chocolate truffle balls, using Endangered Species chocolate bar. I went all coconut with this truffle. These truffle balls have a rich chocolate, fudgy taste, with a hint of coconut flavors!

Now that school is back in session, there is more running around on the road, bringing the kids to and from school, along with after school activities. I am snacker and running around makes me me even hungrier. This is quick snack for on the go! Yet they are perfect when having company over and gifting for the holidays!

endangered species oat milk coconut

Endangered Species Chocolate

The Endangered species chocolate brand has a new flavor of chocolate bar, called the OAT MILK, COCONUT & ALMONDS + DARK CHOCOLATE bar. It doesn’t have chunks of almonds or coconuts, but rather tiny bits mixed in the chocolate. Which is why I chose this chocolate bar. It is also dark chocolate, 55% cocoa. Meaning not too sweet. Because we can all agree, truffle balls, just like fudge can be very sweet. Don’t get me wrong, I love anything fudgy but sometimes my poor teeth can’t handle so much sugar all at once!

Dark vs Milk Chocolate

When we think of truffle balls we think of milk chocolate. We think of extra sweet, yummy fudge with each bite. However, dark chocolate works well too! There is not much that goes into making this yummy dessert. All you need is chocolate, heavy cream and butter. Adding cream and butter adds much flavor to the chocolate.

my version

I went the less traditional way to making these coconut chocolate truffle balls. Instead of milk chocolate, I used dark chocolate (55% cocoa), instead of heavy cream I used coconut milk and coconut oil instead of butter. And I also used a chocolate bar with tiny pieces of almond and coconut. Which for most truffles I have eaten, use plain chocolate; no extras in the chocolate mix.

Coconut Milk

As long as your using heavy cream or a heavy/thick based milk, your chocolate will turn out fine. I was debating about using low fat coconut milk but ultimately decided against it. If I decide to try that method later on, with success, I will post a recipe for it.

How to Make Coconut Chocolate Truffle Balls

Fancy? They definitely seem a lot fancier than they really are. And they don’t take as much time as you may think! So yes, I would say fancy without so much work!

You Will Need:
  • Oat milk, coconut & almond & dark chocolate Endangered Species bar
  • Coconut Milk (not low fat)
  • Salt
  • Coconut oil
  • Unsweetened Coconut Flakes
  • Unsweetened Cocoa Powder
How to Make:

Break up the chocolate bar into smaller pieces and set aside. Bring the coconut milk to a quick boil in a saucepan and remove from heat. Add the chocolate pieces and coconut oil. Let it sit for a few minutes, stirring occasionally, until melted.

Once melted, cover the chocolate in a bowl and refrigerate for an hour. Remove from fridge and form 10 balls or more, if you want smaller truffle balls. Roll each ball with unsweetened coconut flakes and/or unsweetened cocoa powder. I did half and half. You could also use sprinkles or crushed nuts.

Here is the recipe card, with measurements!

Coconut Chocolate Truffle Balls

Recipe by Azilde ElizabethCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

10

servings
Prep time

10

minutes
Cooking time

1

minute
Fridge

1

minute
Total time

12

minutes

A perfect sweet to have any day of the week or for a special occasion!

Ingredients

  • 2 – 3 oz oat milk coconut + almond + dark chocolate bar (Endangered Species brand)

  • 1/2 cup of coconut milk (not low fat)

  • 1/2 tbsp of coconut oil (refined or unrefined)

  • pinch of salt

  • Toppings
  • unsweetened coconut flakes

  • unsweetened cocoa powder

Directions

  • Break up the chocolate bar into smaller pieces and set aside. Bring the coconut milk to a quick boil in a saucepan and remove from heat. About a minute.
  • Pour the milk into a bowl and add the salt, chocolate pieces and coconut oil. Let it sit for a few minutes, stirring occasionally, until melted. About 5-7 minutes.
  • Once chocolate is melted, cover the chocolate and refrigerate for an hour.
  • After an hour remove the chocolate from the fridge. The chocolate will be soft but firm. Form 10 balls or more, if making smaller balls.
  • Coat the balls in the unsweetened coconut flakes and unsweetened cocoa powder.
  • Serve!

Notes

  • Topping Ideas – unsweetened coconut flakes, unsweetened cocoa powder, crushed nuts or sprinkles!
  • Double to recipe for a bigger batch
  • Store in the fridge

These chocolate truffles can last a few weeks in the fridge. Which is a plus. Especially when you want to make ahead!

Enjoy!

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11 comments

  1. I’ve made these before! I used regular half and half cream instead of coconut milk. The coconut chocolate bars sound amazing! I used milk chocolate in mine too and coated them with coconut shavings πŸ™‚ Chocolate truffles are heavenly!

      • No problem! You can also try making them with dark chocolate and a touch of mint extract! Sometimes I roll them in cocoa powder instead of coconut flakes. The one I mainly make is the milk chocolate truffles rolled in coconut flakes πŸ™‚ Your recipe is perfect because I lost mine and was looking for a similar recipe!

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