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

Share on facebook
Share on twitter
Share on pinterest
Share on email

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!

 

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

SERVING SIZE:

8

Icon of cutting board with knife on top in maroon red

PREP TIME:

40 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

10 minutes

Icon of clock in maroon red lines

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

Great Summer Recipes
Pumpkin Vanilla Almond Snickerdoodlewiches in a tray and one bitten and put on a white plate on a wooden background

My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.

Turkey Kale and Brussels Salad with Almond Butter Tahini Dressing in a white bowl with dressing sauce poured from above

The two best parts of Thanksgiving are a great meal and getting all your loved ones together. The next best part is Thanksgiving leftovers. I’m surely thankful for this Turkey, Kale and Brussels Salad with Almond Butter Tahini.

Chocolate Hazelnut Truffles on a white background with hazelnuts with blurred Justin's peanut butter jar

I have always been all about tasty foods with mindful ingredients. That is why I started JUSTIN’S® in the first place. I also have a weakness for sweets. This recipe for Chocolate Hazelnut Truffles satisfies my love of good food.