Author Notes
These truffles are rich and decadent, with a satisfying crunch of almond and coconut. Easy to make but impressive! These can also be made days ahead and stored in the refrigerator, and make wonderful gifts.
This is a vegan version of Ina Garten's classic recipe from Barefoot in Paris, with the added flavors of almond and coconut. —Becky Winkler
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Ingredients
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3.5 ounces
bittersweet chocolate
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3.5 ounces
semisweet chocolate
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.5 cups
coconut milk
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.5 teaspoons
vanilla
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.5 teaspoons
almond extract
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1 tablespoon
brewed coffee
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1 pinch
salt
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4 tablespoons
shredded coconut
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4 tablespoons
sliced almonds
Directions
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Chop the chocolate into small pieces and place in a medium bowl. In a small saucepan, heat the coconut milk until about to boil. Pour over the chocolates. Whisk until smooth.
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In a food processor, grind the shredded coconut and almonds until finely chopped.
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Add the extracts, coffee, salt, and half the coconut and almond mixture to the chocolate and stir.
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Chill the mixture until firm, about an hour. Using a melon baller or small spoon, form round balls about an inch across and place on parchment paper. Chill again for at least 15 minutes, then roll in coconut and almond mixture to coat. Serve cold or at room temperature. Truffles keep, refrigerated, for up to a week.
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