Ingredients
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200 grams (7 oz) BiscuitsWe've used Petit-Beurre Biscuits
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100 grams (3.5 oz) WalnutsUse raw walnuts
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50 grams (1.75 oz) ChocolateWe've used dark chocolate
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150 grams (2/3 cup) Sugar
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50 ml (3.5 tbsp) Water
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125 grams (4.4 oz / 1.1 stick / 9 tbsp) ButterUse unsalted butter
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35 grams (1/3 cup) CoconutUse dessicated Coconut
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1 tsp of Rum RumOptional
Directions
Chocolate, Coconut & Walnut Truffles
These chocolate, coconut & walnut truffles are a decadent sweet treat that tastes absolutely amazing. These little morsels are perfect for Valentine’s day, to give as a gift or to serve them on some special occasion.
In many Balkan countries, these types of small sweets are often served on special occasions. Usually couple of types of small sweets are prepared and served in a small decorative paper cups and arranged on a very large plate so that every guest can take as many different sweets as they want. Of course, the plate constantly gets refilled with sweets by the hosts.
One thing that we’ll recommend is to use a good quality biscuits or cookies, since most of the nice vanilla flavor comes from the ground biscuits or cookies. Avoid cookies or biscuits that are too hard and plain like graham crackers or digestive biscuits. Instead, use biscuits or cookies that are relatively sweet and have a nice vanilla flavor. The best biscuits to use are petit-beurre biscuits that have a rich vanilla and butter flavor. They also taste nice and sweet, but not overly sweet so they’re perfect for this recipe.
If you live in Europe, chances are that you can find petit-beurre biscuits in almost every supermarket. If you live can’t find a petit-beurre biscuits, look for some buttery and vanilla shortbread biscuits, they’ll probably work fine in this recipe.
Another tip when making these chocolate, coconut & walnut truffles is to form the balls while the mixture is relatively hot, because once the mixture gets cold, it becomes quite crumbly and you won’t be able to form the truffles. If your mixture gets cold before you’re finished making the truffles, you can warm the mixture on a very low heat until warm, but be sure that you stir it constantly so it won’t burn.
Make sure to get these chocolate, coconut & walnut truffles out of the fridge 10 minutes before you serve them since they can be a little bit hard if eaten straight out the fridge. And don’t forget to serve them with coffee, tea or dessert wine for more special occasions.
Steps
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1
Done
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Process the walnuts and biscuitsIn a food processor, process the walnuts and petit-beurre biscuits until nice and fine. |
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2
Done
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Melt the ingredientsIn a pot, add the butter, dark chocolate, water, sugar and rum and bring the mixture to a boil on a low heat. Once it comes to a boil and all of the ingredients are melted, turn off the heat. |
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3
Done
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Combine all of the ingredientsAdd the ground walnuts and biscuits into the hot mixture and mix well until combined. |
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4
Done
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Shape the trufflesWhile the mixture is still quite warm, take around one tablespoon of the mixture and roll it into a ball with your palms. The ball should be a walnut size. |
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5
Done
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Roll them in coconutRoll each ball in the desiccated coconut and place them on a plate. Once the balls are formed and you have no mixture left, place the chocolate, coconut & walnut truffles into the fridge for a few hours to harden. |
