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- 1 cup dark chocolate chips (70% cacao) - 1/2 cup coconut cream - 1/4 cup shredded unsweetened coconut - 1/4 cup caramel sauce (store-bought or homemade) - 1 teaspoon sea salt - 1/4 cup cocoa powder (for coating) - 1/4 cup toasted desiccated coconut (for finishing) Best chocolate brands for truffles: I recommend using high-quality brands like Ghirardelli or Guittard. They offer rich flavors and smooth textures. These chocolates melt well, making them perfect for truffles. Coconut cream vs. coconut milk: Coconut cream is thicker and richer than coconut milk. It gives your truffles a creamier texture and stronger coconut flavor. Use coconut cream for a more indulgent treat. Homemade vs. store-bought caramel sauce: Homemade caramel sauce offers a fresh taste and is easy to make. However, store-bought options save time and still taste great. Choose what fits your schedule and skill level. {{ingredient_image_1}} 1. Heating the coconut cream: Start by pouring 1/2 cup of coconut cream into a small saucepan. Set the heat to medium. Stir occasionally until it starts to simmer. This should take just a few minutes. Once it bubbles, take it off the heat. 2. Melting the chocolate with coconut cream: In a heatproof bowl, add 1 cup of dark chocolate chips and 1 teaspoon of sea salt. Pour the hot coconut cream over the chocolate. Let it rest for 2-3 minutes. This helps the chocolate melt evenly. After waiting, stir the mix until it becomes smooth and glossy. 3. Folding in coconut and caramel: Let the melted chocolate mix cool slightly. Then, gently fold in 1/4 cup of shredded unsweetened coconut and 1/4 cup of caramel sauce. Make sure everything is well combined. You want the caramel evenly distributed for sweet bites of flavor. 1. Forming the truffles: Once the mixture is firm, use a small cookie scoop or your hands. Form the mixture into bite-sized balls, about 1 inch in diameter. Keep your hands slightly damp to prevent sticking. 2. Rolling in cocoa powder: Take each truffle and roll it in 1/4 cup of cocoa powder. This gives it a rich chocolate coat. Make sure it is well-covered for the best taste. 3. Adding toasted coconut for finish: Next, roll the truffles in 1/4 cup of toasted desiccated coconut. This adds a nice crunch and enhances the coconut flavor. The truffles should look beautiful and inviting! 1. Refrigerating the truffles: Place the coated truffles on a parchment-lined baking sheet. Refrigerate for 30 minutes. This helps them set completely and makes them easier to eat. 2. Serving suggestions: Serve chilled or at room temperature. These truffles are perfect for sharing or enjoying alone. Pair them with coffee or tea for a delightful treat. Each bite will surprise you with sweet caramel and coconut flavors wrapped in rich chocolate! How to avoid grainy chocolate: To keep your chocolate smooth, be careful when melting. Heat the coconut cream gently. Pour it over the chocolate, and let it sit. This helps the chocolate melt evenly. Stir slowly until it is shiny and creamy. Tips for smooth caramel incorporation: When adding caramel, make sure it is at room temperature. Hot caramel can change the texture of the chocolate. Fold it in gently. This keeps the truffle mixture light and fluffy. Maintaining truffle shape during refrigeration: After shaping your truffles, chill them on a parchment-lined tray. This helps them hold their shape. If they get too soft, place them back in the fridge for a bit longer. Best mixing bowls for truffle-making: Choose a glass or stainless steel bowl. These materials heat evenly. They help you melt chocolate without burning it. Make sure the bowl is large enough to stir the mixture easily. Essential tools for shaping truffles: A small cookie scoop is perfect for making even balls. It helps you scoop the mixture without making a mess. You can also use your hands, but be sure to keep them cool to avoid melting the chocolate. Pro Tips Use Quality Chocolate: The flavor of your truffles heavily relies on the chocolate you choose. Opt for high-quality dark chocolate for the best results. Chill for Better Handling: If the mixture is too sticky, refrigerate it for a few more minutes until it firms up, making it easier to roll into balls. Experiment with Coatings: While cocoa powder and toasted coconut are delicious, feel free to try other coatings like crushed nuts or sprinkles for added texture. Store Properly: Keep the truffles in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage. {{image_2}} You can change up these truffles to fit your taste. Try adding nuts or dried fruits to the mix. Chopped almonds or pecans give a nice crunch. Dried cherries or cranberries add sweetness and color. You can also play with flavored extracts. A splash of vanilla or almond extract can deepen the flavor. Just add a little, as these flavors are strong. Experimenting keeps your truffles fresh and exciting! If you need vegan options, use vegan chocolate and plant-based cream. These swaps work well and taste great. You can find good vegan chocolate brands at most stores. Look for coconut cream that has no dairy. For gluten-free options, this recipe is already safe! All the ingredients are naturally gluten-free. Always check labels to be sure, especially with caramel sauce. Get festive by changing the coatings on your truffles. Use colored sprinkles for holidays. They add fun and cheer to your treats. You can also use crushed candy canes or pumpkin spice for seasonal flair. Incorporating seasonal flavors is a fun way to celebrate the year. Try adding peppermint oil for a winter treat. In fall, mix in pumpkin spice for a cozy vibe. These little changes keep your truffles special all year round! To keep your caramel coconut chocolate truffles fresh, store them in the refrigerator. Place them in an airtight container. This keeps them from drying out and absorbing other smells. For long-term storage, you can freeze these truffles. First, let them sit on a baking sheet for about an hour. This helps them firm up. Then, transfer the truffles to a freezer-safe bag or container. Make sure to label it with the date. They can stay good for up to three months in the freezer. For the best flavor, enjoy your truffles within two weeks. After that, they may lose some taste and texture. Look for signs of spoilage. If you see any mold or notice a strange smell, it’s best to toss them. By following these storage tips, you ensure that your truffles stay delicious and enjoyable for as long as possible! Can I use milk chocolate instead of dark chocolate? Yes, you can use milk chocolate. It will make the truffles sweeter. Dark chocolate has a rich taste that balances the sweetness of the caramel and coconut. How can I make these truffles less sweet? To reduce sweetness, use less caramel. You can also swap dark chocolate for a lower-sugar option. Another tip is to add more sea salt to balance the flavors. Can these truffles be made ahead of time for events? Absolutely! You can make these truffles a few days in advance. Just store them in the fridge. They will stay fresh and tasty when served cold or at room temperature. What are some good pairings with these truffles? These truffles pair well with coffee or tea. They also go great with a glass of dessert wine. Adding fresh fruit like strawberries or raspberries can enhance the flavors too. You can create delicious caramel coconut chocolate truffles with ease. We explored the key ingredients and steps to make them perfect. Remember to use quality chocolate and coconut cream for the best flavors. Experiment with different add-ins and enjoy these treats at any time of year. With the right storage tips, your truffles will stay fresh longer. Now, go ahead and make your own batch to impress friends and family!

Caramel Coconut Chocolate Truffles

Delicious truffles filled with sweet caramel and coconut, coated in rich chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup dark chocolate chips (70% cacao)
  • 1 2 cup coconut cream
  • 1 4 cup shredded unsweetened coconut
  • 1 4 cup caramel sauce (store-bought or homemade)
  • 1 teaspoon sea salt
  • 1 4 cup cocoa powder (for coating)
  • 1 4 cup toasted desiccated coconut (for finishing)

Instructions
 

  • Begin by heating the coconut cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat.
  • In a heatproof bowl, combine the dark chocolate chips and sea salt. Pour the hot coconut cream over the chocolate and let it sit for 2-3 minutes to melt.
  • After the chocolate has melted, stir the mixture until smooth and glossy.
  • Allow the mixture to cool slightly, then gently fold in the shredded unsweetened coconut and caramel sauce until evenly combined.
  • Cover the bowl with plastic wrap and refrigerate for about 1 hour, or until the mixture is firm enough to handle.
  • Once the mixture is firm, use a small cookie scoop or your hands to form bite-sized balls, about 1 inch in diameter.
  • Roll each truffle in the cocoa powder for a rich chocolate coating, then finish by rolling them in toasted desiccated coconut for added texture and flavor.
  • Place the truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set completely.
  • Serve chilled or at room temperature, and enjoy the burst of sweet caramel and coconut flavors within the rich chocolate!

Notes

Serve chilled or at room temperature for the best flavor.
Keyword caramel, chocolate, coconut, truffles