The best thing happened on Friday night.
But first — a quick note on technique. Several readers asked how I dip my truffles so they come out smooth. I use forks. No fancy tools, just forks. I actually started doing it by accident years ago when I ran out of spoons, and it works perfectly.
I’m not a fan of doing dishes, so the fork method is fast and keeps things tidy. Yes, sometimes I do silly things in the kitchen — like placing a glass bowl over a pot of boiling water — but it usually turns out fine.
Full disclosure: my truffles are often a little rustic. Most of mine look messy — not perfectly round — and that’s okay. They’re delicious even when they’re not picture-perfect.
Back to Friday night. We were at a holiday gathering and, after a few drinks, everyone dug into the spread: breads, cheeses, roasted red peppers, beef and an amazing penne. My husband has two foods he claims to dislike: coconut and ricotta. He says the texture of shredded coconut bothers him, though he likes the flavor, and he avoids ricotta because of a past lasagna experience. Despite that, he was happily loading his plate with the penne.
My cousin Lacy and I were sitting on the floor at a tiny table, eating like gluttons, while my husband stood against the wall, trying to finish his plate. Someone at the party even asked Lacy, “Who are you? You have red hair and don’t look like anyone here,” which made us both laugh — we felt a little out of place, too.
A few minutes later Lacy whispered, “Do you think that penne has ricotta?” I said I thought it did — it tasted amazing — and then realized my husband was on his second plate. I was silently thrilled. He hates ricotta, yet he was shoveling it in.
When I came back, Lacy had told him what was in the penne. He went into full denial, insisting it must be parmesan or feta. Naturally, I investigated and discovered the penne was tossed with garlic and olive oil and topped with huge scoops of ricotta — essentially giant ice cream scoops of ricotta. He had eaten a lot of it without realizing.
Since ricotta had already gotten one over on him, I wanted to double down. I made these truffles while he was at work — they’re incredibly easy — and left them in the fridge where he couldn’t miss them. Of course he tried one. Now I may never live it down.
Gooey Chocolate Coconut Truffles
Leave a Review »
Ingredients
- 3 cups sweetened, shredded coconut
- 1/2 cup powdered sugar
- 1/2 cup sweetened condensed milk
- 1/4 cup coconut oil, melted
- 1 1/2-2 cups milk chocolate chips, melted
Instructions
-
In a large bowl, combine the shredded coconut and powdered sugar. Add the sweetened condensed milk and melted coconut oil, stirring until you have a gooey coconut filling. I often use my hands to mix. Roll the mixture into teaspoon-sized (or slightly larger) balls and place them on a parchment-lined baking sheet. Freeze for 15 minutes, then roll between your palms again to smooth the edges. Freeze for another 10–15 minutes. While the coconut balls chill, melt the chocolate chips in a double boiler or microwave. Remove the coconut balls from the freezer and dip them immediately.
-
Refrigerate until ready to serve — at least 15 minutes to let the chocolate set.
Did you make this recipe?
I appreciate you so much!
Bottom line: make these tonight. They’re gooey, chewy and absolutely irresistible.