German Chocolate Truffles
User Reviews
4.7
German Chocolate Truffles
Description
This recipe starts by toasting coconut and chopped pecans to develop nutty flavors and crunchy texture. Egg yolks and brown sugar are cooked with sweetened condensed milk and butter over medium heat until thickened to create a creamy, caramel-like base. Vanilla extract and melted German chocolate are stirred in, followed by the toasted coconut and pecans for classic German chocolate cake flavors.
After the mixture cools and firms, it's scooped into truffles and chilled again to set properly. The truffles are then dipped in melted milk chocolate for a smooth, sweet shell. Optionally, the exterior can be rolled in toasted coconut to add a textured finish and extra coconut flavor.
These truffles offer a rich and indulgent treat suited for gifting or special occasions, combining smooth chocolate, caramel, nuts, and coconut in one bite.
Ingredients
- 3 large egg yolk
- 14 oz. sweetened condensed milk
- 3/4 cup light brown sugar packed
- 1/2 cup butter cubed
- 1 tsp. vanilla extract
- 4 oz. German Chocolate
- 1 1/4 cups coconut toasted
- 1 cup pecans toasted
- 1 1/2 cups milk chocolate for coating
- 2 T. coconut optional, toasted
Instructions
- Preheat oven to 325 degrees.
- Sprinkle coconut on baking sheet. Place into the oven for about 10 - 15 minutes until golden brown. Remove from oven and let cool. Do the same with the chopped pecans. Set aside.
- In a medium saucepan, add in the egg yolks and sugar. Stir until combined.
- Add in the sweetened condensed milk and butter. Place over medium/low heat and let the butter melt.
- Once the butter is melted, bump the heat up to medium and let it cook for 15 minutes until it's super thick.
- Remove from the heat and add in the vanilla and german chocolate. Stir until incorporated.
- Add in the toasted cocoant and pecans. Stir to combine.
- Pour the mixture into a bowl and let sit for about an hour until it holds it's shape when scooped.
- Lay out a piece of wax paper. Using a small cookie scoop, scoop out the truffles and place on the wax paper.
- Let the truffles sit for at least another hour until it firms up. I let mine sit for a couple of hours.
- Roll the truffles between your two palms. Repeat with all of the truffles.
- Add the milk chocolate coating chocolate into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is smooth.
- Dip each truffle in the coating chocolate and tap off any excess chocolate. Place onto a clean piece of wax paper.
- Top with toasted coconut and let the chocolate harden up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30truffles
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 47mg | 2% |
| Potassium | 91mg | 2% |
| Sugar | 14g | 28% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 48mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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