Chocolate Coconut Easter Truffles are the perfect no-bake treat for your springtime celebrations! 🐣🌸
Ingredients (Makes about 20 truffles):
- 200 g dark or milk chocolate, chopped
- ½ cup (125 mL) sweetened condensed milk
- ½ tsp vanilla extract
- 1 cup (75 g) desiccated coconut, plus more for rolling
- Optional: pinch of sea salt
For decorating (optional):
- Pastel sprinkles
- Mini chocolate eggs (for garnish)
- Melted chocolate (for drizzling)
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Directions:
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1. Melt the Chocolate:
1. In a heatproof bowl, melt the chopped chocolate using a double boiler or microwave in 30-second bursts, stirring until smooth.
2. Let the chocolate cool slightly (about 2–3 minutes).
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2. Mix the Filling:
1. Stir in the sweetened condensed milk, vanilla extract, and pinch of sea salt (if using).
2. Add the desiccated coconut and stir until fully combined.
3. The mixture will be thick and fudgy. Chill in the fridge for 20–30 minutes to firm up for easier rolling.
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3. Shape the Truffles:
1. Once chilled, scoop heaping teaspoons of the mixture and roll into balls between your palms.
2. Roll each ball in extra desiccated coconut to coat.
3. Optional: press a mini chocolate egg on top or drizzle with melted chocolate for a festive finish.
4. You can also sprinkle with pastel sprinkles before the drizzle sets.
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4. Chill & Serve:
- Refrigerate the finished truffles for at least 30 minutes before serving to set.
- Serve in mini cupcake liners or arrange in a decorative Easter box.
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Serve & Store:
- Store truffles in an airtight container in the fridge for up to 1 week.
- Can also be frozen for up to 1 month (just thaw in the fridge before serving).
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Optional Variations:
- Use white chocolate for a sweeter twist
- Add a splash of orange or almond extract for a flavour variation
- Mix in chopped nuts or dried cranberries for texture
- Roll in crushed freeze-dried raspberries for colour and tartness