• 8oz Justin's Chocolate Hazelnut Butter
  • 3 Cups Dark Chocolate Chips (divided)
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Cup Heavy Cream
  • 1/4 Cup Milk
  • 2 Cups Shredded Coconut
  • 1/2 Cup Walnuts (finely chopped)

Cooking Instructions

  1. In a large, microwave-safe bowl, melt 1 cup of chocolate chips in the microwave at 50% power, stirring every 30 seconds, until melted. 
  2. In a small saucepan over medium-low heat, bring heavy cream to a light boil. Slowly pour cream into the melted chocolate and whisk until smooth. Set aside.
  3. Warm 1/4 cup milk in a saucepan over low heat. Do not boil.
  4. In a small bowl, mix warm milk, Chocolate Hazelnut Butter and vanilla extract. Add to heavy cream mixture and whisk until thoroughly combined.
  5. Mix in shredded coconut and chopped walnuts. 
  6. Using a tablespoon, drop clusters of the truffle mixture on a cookie sheet lined with parchment paper. Cool in fridge 20-30 minutes.
  7. Melt the remaining 2 cups chocolate chips in microwave (50% power, 30 second intervals) until smooth. 
  8. Once cool, roll one cluster at a time into a ball. Using a fork, dip balls in melted chocolate to coat, allowing excess chocolate to drip off. Place on a clean cookie sheet lined with parchment paper and sprinkle with shredded coconut (optional).
  9. Chill truffles at least 30 minutes or until set. 
  10. Enjoy!