Description
Decadent and bite-sized, these German chocolate truffles combine the rich flavors of chocolate, coconut, and pecans. Perfect for gifting, parties, or indulging in a sweet treat!
Ingredients
Scale
For the Truffles:
- 8 oz semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/2 tsp vanilla extract
For the Filling and Coating:
- 1/4 cup sweetened shredded coconut
- 1/4 cup finely chopped pecans
- 1/4 cup cocoa powder (for coating)
Instructions
- Prepare the Ganache:
- In a heatproof bowl, place the chopped chocolate.
- Heat the heavy cream and butter in a saucepan over medium heat until it just begins to simmer. Pour the mixture over the chocolate and let sit for 2 minutes.
- Stir until smooth, then add vanilla extract. Cover and refrigerate for 1-2 hours, until firm enough to scoop.
- Prepare the Coating:
- Toast the coconut and pecans in a dry skillet over medium heat until golden and fragrant. Let cool.
- Form the Truffles:
- Using a small scoop or spoon, portion the ganache into 1-inch balls. Roll quickly between your hands to shape.
- Coat the Truffles:
- Roll each truffle in the toasted coconut-pecan mixture or cocoa powder for a variety of coatings.
- Chill and Serve:
- Place the coated truffles on a baking sheet and refrigerate for 30 minutes to set. Store in an airtight container in the fridge until ready to serve.
Notes
- Use high-quality chocolate for the best flavor.
- Experiment with coatings like powdered sugar or melted chocolate for extra variety.
- These truffles can be made up to 5 days in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 90 kcal
- Fat: 6g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g