Toasted Coconut Truffles / by Chelsea Zwieg

I'm in Memphis! There's no snow, I can feel my toes and there were real live birds chirping outside my window this morning. I forgot these things were possible. While I do love Wisconsin, in all of it's snowy winter glory, a little break from the ice is exactly what I needed. I'm spending the whole week at my parent's house, hanging out with my mom and taking pictures of my dog. AKA, my two favorite activities in the world. 

Before I embarked on my road trip south (which was fueled by lots of Starbucks and Serial), I made some truffles to bring my mom as a little hi-i-love-you-i'm-peeing-my-pants-because-i'm-so-excited-to-hang-out-all-week present. While she loves pretty much anything I cook, possibly because that falls under the mom job description, the thing she loves most in the world is coconut. Coconut oil, coconut butter, coconut milk. I didn't even know some of these things existed until I moved back home for a year and almost turned into a coconut myself. (side note: the world has never seen as many bowls of coconut oil popcorn as when my mom and I lived together. TLC shows + Popcorn = the perfect evening, amirite?) 

These truffles are so easy to make and yet, if you spring for the good chocolate, are the most unbeatable dessert. There's toasted coconut mixed in with the chocolate and coating the outside, plus a little coconut oil for good measure. You could also dip them in melted chocolate, roll them in cocoa powder or roll them in some crushed, toasted nuts. Really, there is no bad truffle. They are the perfect valentine's/birthday/I like you/I love you/I'm so happy to be with my mom treat. 

P.S. If chocolate cookies are more your thing, I have been making Thin Mints like crazy and they are over on Food52

Toasted Coconut Truffles

Makes about 1 dozen

| Ingredients

  • 1 cup shredded coconut
  • 8 oz. dark chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1 tbsp. coconut oil

| Instructions

  • Preheat oven to 400. Spread shredded coconut in an even layer on a cookie sheet. Bake 4-5 minutes until toasty and golden brown. Watch it very carefully, it may not take that much time depending on your oven. Set aside to cool.
  • Place chocolate in a medium bowl. In a small saucepan, heat cream and coconut oil over high heat until it just begins to bubble. Pour hot cream mixture over chocolate and allow it to sit undisturbed for 2 minutes. Slowly whisk cream and chocolate together until smooth. 
  • Stir 1/2 cup toasted coconut into the chocolate/cream mixture. Place in the refrigerator and chill for 1 hour, or until solid. 
  • Once chocolate has hardened, use a small scoop to portion chocolate into balls. Using your hands, roll each ball until smooth. Roll each truffle in the remaining toasted coconut.