Gooey Chocolate Coconut Truffles

By Elizabeth LaBau

(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

Gooey Chocolate Coconut Truffles resemble bite-sized candy bars. The filling is a rich, gooey mixture of
melted chocolate, shredded coconut, and salted nuts,
all encased in a chocolate shell. 

Yield: 36 truffles

Ingredients:

• 2 oz unsweetened choolate, finely chopped
• 1 can (14 oz) sweetened condensed milk
• 2 cups flaked or shredded coconut (sweetened or unsweetened)
• 1/2 cup salted nuts, coarsely chopped
• 12 oz chocolate candy coating

Preparation:

1. Place the chopped unsweetened chocolate in a medium microwave-safe bowl and microwave it until melted and smooth.

2. Add the sweetened condensed milk to the chocolate and stir until smooth and well-combined. Add the shredded coconut and the chopped nuts, and stir until they are well-coated with the chocolate mixture. Cover the mixture with cling wrap, and refrigerate until firm enough to scoop, about 2 hours.

3. Use a teaspoon or a small candy scoop to form balls of candy and roll them between your palms to make them round before placing them on a foil-lined baking sheet. You should get about 36 small balls. Put them back in the refrigerator to chill while you melt the candy coating.

4. Place the coating in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

5. Using forks or dipping tools, dip each chocolate ball into the candy coating until submerged. Remove it from the coating and drag the bottom against the lip of the bowl to remove excess coating, then place it back on the baking sheet. If desired, top the truffles with extra shredded coconut or chopped nuts while the chocolate is still wet. Repeat until all of the truffles are dipped. Refrigerate the tray to set the chocolate coating.

6. Store Gooey Chocolate Coconut Truffles in an airtight container in the refrigerator for up to a week.