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Mexican Street Corn Seasoning is Back for a Limited Time Only!
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Test Kitchen Approved

Espresso & Coconut Truffles

Espresso & Coconut Truffles

Espresso & Coconut Truffles

Adapted from Nom Nom Paleo blog

Yields

20 to 24 truffles

Adapted from Nom Nom Paleo blog

Coconut and chocolate is a classic combination. Ramp it up with coffee and have an extra-tasty treat!

Recipe Notes

Ingredients

10 oz. 60 to 70% bittersweet chocolate chips or chopped chocolate bar

3 1/2 Tbsp. coconut oil

1 cup full-fat coconut milk


1/2 cup finely shredded sweetened coconut


1/4 cup powdered sugar

Savory Spice ingredients in this recipe

  • Pure Espresso Powder

    Your new secret ingredient for baking recipes. Pair with chocolate to create any kind of mocha treat. Perfect for brownies, tiramisu, and espresso ...

    View full details
  • Dutch Cocoa Powder

    Rich, dark, and slightly mild. This Dutch-processed cocoa powder is perfect for brewing up a cup of hot chocolate. Great for making chocolatey bake...

    View full details

Directions

Combine the chocolate and coconut oil in a medium-sized bowl and set aside. Heat coconut milk and Espresso Powder in a small saucepan over medium-high heat until simmering and pour over chocolate and oil. Stir gently with a rubber spatula until smooth and combined. Cover mixture and chill in the fridge for at least 4 hours or until solid. Toast coconut in a skillet over medium-high heat for 3 to 5 minutes or until golden. Place toasted coconut in a shallow bowl. In a separate shallow bowl, mix Dutch Cocoa Powder and powdered sugar. Use a small (1-inch in diameter) melon baller or scooper, scoop 36 balls of the chocolate mixture. Roll each ball of chocolate to form a smooth ball and coat in either the coconut flakes or cocoa powder mixture. Serve right away or store in the refrigerator.

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