Dark Chocolate Hazelnut and Coconut Truffles in cupcake wrappers on a marble tray on a white background bird's eye view

Dark Chocolate Hazelnut & Coconut Truffles

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You know what’s a great word? Truffle. It’s kind of silly, but fun to say—and even more fun to eat! My recipe for Dark Chocolate Hazelnut & Coconut Truffles puts JUSTIN’S® Chocolate Hazelnut and Almond Butter, shredded coconut, and dark chocolate chips together to create something wonderful. They’re great for parties, gatherings, or just a fun little treat. Enjoy!

 

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Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8

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PREP TIME:

40 minutes

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COOK TIME:

10 minutes

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TOTAL TIME:

50 minutes

INGREDIENTS

8 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
1 cup + 2 cups Dark Chocolate Chips (divided)
½ teaspoon Vanilla Extract
½ cup Heavy Cream
¼ cup Milk
2 cups Shredded Coconut
½ cup Walnuts, finely chopped

DIRECTIONS

1. In a large, microwave-safe bowl, melt 1 cup of chocolate chips in the microwave at 50% power, stirring every 30 seconds, until melted.

2. In a small saucepan over medium-low heat, bring the heavy cream to a light boil.

3. Slowly pour the cream into the melted chocolate and whisk until smooth. Set aside.

4. Warm a ¼ cup of milk in a saucepan over low heat. Do not boil.

5. In a small bowl, mix the warm milk, JUSTIN’S® Chocolate Hazelnut and Almond Butter and vanilla extract.

6. Add the heavy cream mixture and whisk until thoroughly combined.

7. Mix in the shredded coconut and chopped walnuts.

8. Using a tablespoon, drop clusters of the truffle mixture on a cookie sheet lined with parchment paper.

9. Cool in the fridge for 20-30 minutes.

10. Melt the remaining 2 cups of chocolate chips in the microwave (50% power, 30 second intervals) until smooth.

11. Once cool, roll one cluster at a time into a ball.

12. Using a fork, dip the balls in melted chocolate to coat, allowing excess chocolate to drip off.

13. Place on a clean cookie sheet lined with parchment paper and sprinkle with shredded coconut (optional).

14. Chill the truffles at least 30 minutes or until set.

This Recipe Serves 8

INGREDIENTS

8 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
1 cup + 2 cups Dark Chocolate Chips (divided)
½ teaspoon Vanilla Extract
½ cup Heavy Cream
¼ cup Milk
2 cups Shredded Coconut
½ cup Walnuts, finely chopped

DIRECTIONS

1. In a large, microwave-safe bowl, melt 1 cup of chocolate chips in the microwave at 50% power, stirring every 30 seconds, until melted.

2. In a small saucepan over medium-low heat, bring the heavy cream to a light boil.

3. Slowly pour the cream into the melted chocolate and whisk until smooth. Set aside.

4. Warm a ¼ cup of milk in a saucepan over low heat. Do not boil.

5. In a small bowl, mix the warm milk, JUSTIN’S® Chocolate Hazelnut and Almond Butter and vanilla extract.

6. Add the heavy cream mixture and whisk until thoroughly combined.

7. Mix in the shredded coconut and chopped walnuts.

8. Using a tablespoon, drop clusters of the truffle mixture on a cookie sheet lined with parchment paper.

9. Cool in the fridge for 20-30 minutes.

10. Melt the remaining 2 cups of chocolate chips in the microwave (50% power, 30 second intervals) until smooth.

11. Once cool, roll one cluster at a time into a ball.

12. Using a fork, dip the balls in melted chocolate to coat, allowing excess chocolate to drip off.

13. Place on a clean cookie sheet lined with parchment paper and sprinkle with shredded coconut (optional).

14. Chill the truffles at least 30 minutes or until set.

This Recipe Serves 8

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