Chocolate Cherry Coconut Truffle Delights
Decadent no-bake chocolate truffles studded with tart cherries and coconut, rolled in cocoa, coconut, or almonds for a gorgeous finish. Easy to make ahead and perfect for gifting or entertaining.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 12 oz dark chocolate chips
- 0.5 cup full-fat coconut milk well shaken
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- 0.5 tsp almond extract
- 0.25 tsp fine sea salt
- 1 cup unsweetened shredded coconut
- 0.75 cup dried tart cherries, chopped
- 0.33 cup unsweetened cocoa powder for dusting
- 0.5 cup shredded coconut for coating
- 0.5 cup chopped toasted almonds optional, for coating
Instructions
Preparation Steps
- Line a baking sheet with parchment paper and clear space in the refrigerator.
- Place the dark chocolate chips in a heatproof mixing bowl.
- In a small saucepan over medium heat, warm the coconut milk and butter until steaming with tiny bubbles at the edges, about 3 minutes (do not boil). Pour over the chocolate and let sit for 2 minutes.
- Stir gently from the center outward until the ganache is smooth and glossy.
- Stir in vanilla extract, almond extract, and salt.
- Fold in the shredded coconut and chopped dried cherries until evenly distributed.
- Cover and refrigerate until firm enough to scoop, 60 to 90 minutes.
- Scoop into 1.0 tbsp portions (about 24 truffles) and roll between your palms to form smooth balls. Place on the lined sheet.
- Place cocoa powder, extra shredded coconut, and chopped almonds in separate shallow bowls. Roll the truffles in desired coatings to cover.
- Refrigerate for 15 minutes to set. Serve chilled or at cool room temperature.
Notes
Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 2 months. For a dairy-free option, swap butter for 1.0 tbsp coconut oil. You can use semi-sweet chocolate for a sweeter truffle or 70% dark for a richer flavor.