Years ago, I would have never thought I would be able to make homemade truffles. Now I am kind of addicted to making truffles! I first learned how to make cookie dough truffles. Since then I've made lemon truffles, blackberry truffles, sweet cream & walnut truffles, plain chocolate truffles, and COCONUT truffles. You can learn how to make truffles too!
The cookie dough truffles are amazingly good and totally addicting. The best part is that they taste exactly like cookie dough covered in chocolate (wow), but there is no raw egg in the mixture, so no worries about salmonella. The cookie dough mixture all sticks together using sweetened condensed milk, which also plays a big role in making them so delicious.
I've been told by coconut lovers that the coconut truffles are way better than Mounds or Almond Joy bars, and non-coconut lovers even go back for seconds. I think it is only fair to add this warning to this truffles posting, so here it is: Once you learn how to make either of these truffles and they are shared with your friends, they will always ask you to make them. Any time you are invited to a potluck, baby shower, wedding shower, or other food-centered event - you will be going with truffles in hand! Enjoy.
Recipe for Cookie Dough TrufflesINGREDIENTS:
1 stick of unsalted butter, softened at room temperature
3/4 cup of light brown sugar
1 can of sweetened condensed milk
2 1/4 cups of all-purpose flour
1 tsp. of vanilla extract
3/4 cup of semisweet OR milk chocolate chips (mini or regular size)
16 ounces of semisweet baking chocolate squares OR 15 ounces of milk chocolate baking squares
Place the butter and brown sugar into a large mixing bowl. Use a hand mixer set on medium-low speed to cream the butter and sugar together until smooth. Add in the condensed milk, flour, and vanilla extract to the mixture and mix to incorporate well. Fold in the chocolate chips. Cover the bowl and place in the fridge for a few hours.
Once chilled, use a cookie dough scoop to roll the cookie dough batter into 1 1/2-inch balls. Place each ball in a container lined with aluminum foil (you might need more than one container). Cover each container used with foil, and place in the freezer for 2 hours.
When ready to dip the balls, place the chocolate squares into a small saucepan. Place a double boiler filled one-quarter full with water over medium-high heat. Once it begins to steam, place the pan of chocolate on top. Stir the chocolate until it is fully melted. Take one container of frozen cookie dough balls out of the freezer. Remove chocolate from heat. Using a spoon, drop in one or two of the cookie dough balls at a time into the melted chocolate. Fully coat with the chocolate, then drop onto a baking pan lined with a silicone mat or parchment paper. Repeat steps with the rest of the frozen cookie dough balls. Once all are coated and on the baking pan, place the pan into the fridge to allow the chocolate to harden more. They should be ready to indulge in within 30 minutes or less. Try to eat just one - I dare you!
Recipe Source: Annie's Eats
Looking for more truffle recipes? Try out the recipe for sweet cream & walnut truffles.
Recipe for Coconut Truffles (with or without toasted almonds)
1 14-ounce bag of sweetened shredded flaked coconut
1 can of sweetened condensed milk
3 - 4 Tbsp. of all-purpose flour
2 tsp. of vanilla extract
1 1/4 tsp. of almond extract
16-ounces of semisweet baking chocolate squares, broken in half
Toasted almond, whole or cut in half (optional)
Place the coconut, condensed milk, almond extract, vanilla extract, and flour in a large mixing bowl. Mix together until well incorporated. Cover the bowl and put into the fridge for 2 hours or more. Line a few containers with parchment paper. Once the mixture is chilled, use a cookie dough scoop to roll 1 to 1 1/2-inch balls and place each one into the prepared containers. If using the almonds, press one almond in the middle of a coconut ball so it sticks (the ball may flatten, but that is ok). Cover the containers with foil and place in the freezer for 2 hours or longer.
Place chocolate squares into a small saucepan. Place a double boiler filled one-quarter full with water over the stovetop set on medium-high heat. When the water simmers and you see steam, put the saucepan with the chocolate on top of the double boiler. Let the chocolate melt completely, frequently stirring until it is melted. Take one container of the coconut balls out of the freezer. Remove the melted chocolate from heat. Use a spoon to drop one or two coconut balls into the melted chocoalte. Coat entirely with the chocolate, and then place one a baking pan lined with a silicone baking mat or parchment paper. Continue dipping until each coconut ball is coated, and then repeat the process with the rest of the frozen coconut balls (taking one container out of the freezer at a time). Once all are coated, place the baking sheet in the fridge to cool and allow the chocolate to harden. They will be ready to devour within 30 minutes or less. ENJOY!
It is always best to use a high quality of chocolate for dipping truffles, but our pocketbooks don't always allow for that. I recommend using the Baker's Brand of semisweet baking chocolate bars for truffles. They are available in the baking section at almost all grocery stores, and they run bout $3 - $4 per 8-ounce package. If you choose milk chocolate for the coating, I recommend the Ghiradelli brand of baking chocolate. It is also sold at most grocery stores, and it run about $3.50 per 4-ounce bar. Don't be tempted to use chocolate chips for dipping the truffles. Chocolate chips have less butterfat and a different melting property, so they don't produce as great of results. Happy dipping!
Looking for more coconut recipes? You'll love the recipe for coconut macaroons!