Dark Chocolate Hazelnut and Coconut Truffles in cupcake wrappers on a marble tray on a white background bird's eye view

Dark Chocolate Hazelnut & Coconut Truffles

Share on facebook
Share on twitter
Share on pinterest
Share on email

You know what’s a great word? Truffle. It’s kind of silly, but fun to say—and even more fun to eat! My recipe for Dark Chocolate Hazelnut & Coconut Truffles puts JUSTIN’S® Chocolate Hazelnut and Almond Butter, shredded coconut, and dark chocolate chips together to create something wonderful. They’re great for parties, gatherings, or just a fun little treat. Enjoy!

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

8

Icon of cutting board with knife on top in maroon red

PREP TIME:

40 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

10 minutes

Icon of clock in maroon red lines

TOTAL TIME:

50 minutes

INGREDIENTS

8 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
1 cup + 2 cups Dark Chocolate Chips (divided)
½ teaspoon Vanilla Extract
½ cup Heavy Cream
¼ cup Milk
2 cups Shredded Coconut
½ cup Walnuts, finely chopped

DIRECTIONS

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 the heavy cream to a light boil.

3. Slowly pour the cream into the melted chocolate and whisk until smooth. Set aside.

4. Warm a ¼ cup of milk in a saucepan over low heat. Do not boil.

5. In a small bowl, mix the warm milk, JUSTIN’S® Chocolate Hazelnut and Almond Butter and vanilla extract.

6. Add the heavy cream mixture and whisk until thoroughly combined.

7. Mix in the shredded coconut and chopped walnuts.

8. Using a tablespoon, drop clusters of the truffle mixture on a cookie sheet lined with parchment paper.

9. Cool in the fridge for 20-30 minutes.

10. Melt the remaining 2 cups of chocolate chips in the microwave (50% power, 30 second intervals) until smooth.

11. Once cool, roll one cluster at a time into a ball.

12. Using a fork, dip the balls in melted chocolate to coat, allowing excess chocolate to drip off.

13. Place on a clean cookie sheet lined with parchment paper and sprinkle with shredded coconut (optional).

14. Chill the truffles at least 30 minutes or until set.

This Recipe Serves 8

INGREDIENTS

8 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
1 cup + 2 cups Dark Chocolate Chips (divided)
½ teaspoon Vanilla Extract
½ cup Heavy Cream
¼ cup Milk
2 cups Shredded Coconut
½ cup Walnuts, finely chopped

DIRECTIONS

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 the heavy cream to a light boil.

3. Slowly pour the cream into the melted chocolate and whisk until smooth. Set aside.

4. Warm a ¼ cup of milk in a saucepan over low heat. Do not boil.

5. In a small bowl, mix the warm milk, JUSTIN’S® Chocolate Hazelnut and Almond Butter and vanilla extract.

6. Add the heavy cream mixture and whisk until thoroughly combined.

7. Mix in the shredded coconut and chopped walnuts.

8. Using a tablespoon, drop clusters of the truffle mixture on a cookie sheet lined with parchment paper.

9. Cool in the fridge for 20-30 minutes.

10. Melt the remaining 2 cups of chocolate chips in the microwave (50% power, 30 second intervals) until smooth.

11. Once cool, roll one cluster at a time into a ball.

12. Using a fork, dip the balls in melted chocolate to coat, allowing excess chocolate to drip off.

13. Place on a clean cookie sheet lined with parchment paper and sprinkle with shredded coconut (optional).

14. Chill the truffles at least 30 minutes or until set.

This Recipe Serves 8

Great Summer Recipes
Peanut Butter Cup Oatmeal Skillet Cookie on cloth with oatmeal flakes in a bowl and scattered on a gray wooden background

You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.

 

I topped my pumpkin ice cream with a Super Dark Chocolate Espresso Almond Butter Cup, and it blew my mind. What’s next? Pumpkin pies topped with Super Dark Chocolate Espresso Almond Butter Cups? Pumpkin Oatmeal? Pumpkin lattes? Hey now there’s an idea…

Nutty Butternut & Brussels Hash in a tray with parchment paper on a white background with golden fork and knife

How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.