93 Video about making the Best Coconut Dark Chocolate Truffles:
Are you hungry for fun or just looking for something sweet and delicious, then try these yummy Truffles
Best Coconut Dark Chocolate Truffles
Ingredients for making the Best Coconut Dark Chocolate Truffles:
- 3 cups whole dates, pitted and coarsely chopped (24 large)
- 1½ cup boiling water
- 1½ teaspoon vanilla extract
- 1/3 teaspoon salt
- 1 cup coconut flour
- 3 tablespoons unsweetened cocoa powder
- 15 ounces bittersweet chocolate, chopped (about 1 1/2 cups)
- 2½ cups unsweetened shredded coconut, toasted (see Tip)
Instructions how to make the Best Coconut Dark Chocolate Truffles:
- Steps:
- 1. Place dates in a medium bowl. Pour some boiling water over the dates and let stand about 40 minutes. Move the dates and liquid to a food processor and add vanilla and salt and puree until smooth. Scrap down the sides once or twice. Add the cocoa and coconut flour and process, scraping the sides occasionally. Continue scraping until thick dough like paste forms. Refrigerate it for 2-3 hours until it is cold.
- 2. Line a baking sheet with foil or parchment paper. Using 3 teaspoons per truffle, roll the mixture into a total of about 60 balls.
- 3. Place half of the chocolate in a small microwave-safe bowl and microwave it for 30-second bursts, stirring in between. Do this until it is about half melted. Then remove the chocolate from the microwave and continue stirring until completely melted. Place the coconut in a shallow dish.
- 4. Add about 3 date balls at a time to the newly melted chocolate. Work quickly. Use 2 forks to roll each ball in the chocolate until fully coated. Then use the fork to transfer the truffles to the coconut flour, one at a time. Let excess chocolate drip off first. Finally, Sprinkle with coconut flour to coat. Transfer it all to the baking sheet.
- 5. When the first part of chocolate is finished and half the date balls are coated, then melt the remaining chocolate. Coat the remaining date balls with chocolate and coconut flour. Finally transfer baking sheet to the refrigerator and chill for 1 hour, until chocolate is set.
