Coconut Almond Truffles 24 truffles 10 ounces Ghirardelli 60% Cacao bittersweet chocolate baking chips 3/4 cup coconut milk (full fat) 3 teaspoons amaretto 3/4 cup shredded unsweetened coconut

Coconut Almond Truffles

Coconut Almond Truffles

I know Valentine’s Day is kind of a Hallmark holiday, but Matt and I will be using it as an excuse to eat a lot of truffles. Two years ago, we ordered a black truffle and had a multi-course feast. We didn’t get our act together last year and totally regretted it, so this year…it’s happening. Truffle Fest 2014!

The only mistake we made the first time was not planning a dessert (major oversight). This year, I have thought ahead: sweet truffles, obviously.

I put together these coconut almond truffles over the weekend that I’m hoping will last until our Valentine’s Day meal. Although, if not, they were easy enough that I can throw together another batch. They required just a few ingredients – coconut milk, amaretto, and good chocolate. I used Ghirardelli 60% Cacao bittersweet chocolate baking chips, which melted beautifully and provided a smooth, decadent texture to the final truffle. The final result was rich, yet balanced, with just a subtle hint of coconut and almond flavor in the background.

Coconut Almond Truffles

I would recommend storing these in the refrigerator and serving them chilled so they don’t melt too much in your hands. (And, um, maybe hide them in the back of the fridge so your significant other doesn’t eat them all…)

Coconut Almond Truffles

Yield: about 2 dozen truffles

Coconut Almond Truffles


  • 10 ounces Ghirardelli 60% Cacao bittersweet chocolate baking chips
  • 3/4 cup coconut milk (full fat)
  • 1 tablespoon amaretto
  • Small pinch of salt
  • 3/4 cup shredded unsweetened coconut


  • Prepare a double boiler by heating a couple inches of water in a saucepan over medium heat. Place the baking chips, coconut milk, amaretto, and salt in a heat-proof bowl that fits in the saucepan of water. When the water is simmering, place the bowl over the saucepan to gently melt the chocolate. Whisk the mixture until it is melted and completely smooth. Place the melted chocolate in the refrigerator and let chill overnight.
  • Heat a large skillet over medium heat and add the coconut. Stir frequently and remove from the heat when the coconut starts to turn golden brown. Set aside to cool.
  • When the chocolate is completely chilled, scoop it out by the tablespoon and roll into balls (it will be messy). Put the truffles back in the refrigerator to chill for at least another 15 minutes.
  • Place the toasted coconut on a large plate. Roll each truffle in the coconut until completely coated.
  • These truffles should be stored in the refrigerator and are best when served chilled.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

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