This easy and creamy Chocolate Truffles with Coconut recipe from Nigella Lawson is a quick and simple treat. With just a few ingredients like chocolate, sour cream, and desiccated coconut, you can create indulgent, melt-in-your-mouth truffles that are perfect for any occasion. Enjoy these sweet delights as a treat or gift!
Ingredients Needed
- 400g (14 oz) couverture chocolate
- 400ml (1 2/3 cups) sour cream
- 400g (14 oz) desiccated coconut
How To Make Chocolate Truffles
- Prepare the chocolate: Break the couverture chocolate into small pieces (you can place the chocolate in a plastic bag and gently tap it with a hammer to break it up).
- Heat the sour cream: In a small saucepan, heat the sour cream until it starts to boil.
- Combine sour cream and chocolate: Pour the boiling sour cream over the broken chocolate pieces in a bowl. Stir the mixture until the chocolate has completely melted.
- Cool the mixture: Allow the mixture to cool down, then place it in the fridge for at least 2 hours.
- Add coconut: Once the mixture is chilled, add the desiccated coconut. Stir until the consistency is thick enough to form balls (about 250g of coconut should be sufficient).
- Roll into balls: Shape the mixture into small balls and roll them in extra desiccated coconut.
- Enjoy: Your chocolate truffles with coconut are ready to be enjoyed!
Recipe Tips
- Chill the mixture well: Make sure to let the mixture cool in the fridge for at least 2 hours. This helps it thicken and makes rolling the truffles easier.
- Don’t overwork the coconut: When adding coconut to the chocolate mixture, do it gradually until you reach a thick, scoopable consistency. Too much coconut can make the texture too dry.
- Roll quickly: Roll the truffles into balls as soon as the mixture is firm enough. If it’s too soft, chill it for another 30 minutes.
- Coat generously: Don’t be shy with the extra coconut. Roll each truffle in a generous amount to give them a nice, full coating and extra flavor.
How To Store Leftovers?
- Refrigerate: Let the leftover truffles cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 1 week.
- Freeze: You can freeze the truffles by placing them in an airtight container or freezer bag. They will stay fresh for up to 3 months. To serve, thaw them in the fridge for a few hours before eating.
Nutrition Facts
Serving Size: 1 truffle (approximately 36g)
- Calories: 230
- Total Fat: 18g
- Saturated Fat: 13g
- Cholesterol: 5mg
- Sodium: 25mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 1g
Try More Nigella Recipes:
- Nigella Venison Casserole
- Nigella Gooseberry Chutney
- Nigella Baked Egg Custard
- Nigella Pea And Lettuce Soup
Nigella Chocolate Truffles
Description
This easy and creamy Chocolate Truffles with Coconut recipe from Nigella Lawson is a quick and simple treat. With just a few ingredients like chocolate, sour cream, and desiccated coconut, you can create indulgent, melt-in-your-mouth truffles that are perfect for any occasion. Enjoy these sweet delights as a treat or gift!
Ingredients
Instructions
- Prepare the chocolate: Break the couverture chocolate into small pieces (you can place the chocolate in a plastic bag and gently tap it with a hammer to break it up).
- Heat the sour cream: In a small saucepan, heat the sour cream until it starts to boil.
- Combine sour cream and chocolate: Pour the boiling sour cream over the broken chocolate pieces in a bowl. Stir the mixture until the chocolate has completely melted.
- Cool the mixture: Allow the mixture to cool down, then place it in the fridge for at least 2 hours.
- Add coconut: Once the mixture is chilled, add the desiccated coconut. Stir until the consistency is thick enough to form balls (about 250g of coconut should be sufficient).
- Roll into balls: Shape the mixture into small balls and roll them in extra desiccated coconut.
- Enjoy: Your chocolate truffles with coconut are ready to be enjoyed!
Notes
- Chill the mixture well: Make sure to let the mixture cool in the fridge for at least 2 hours. This helps it thicken and makes rolling the truffles easier.
- Don’t overwork the coconut: When adding coconut to the chocolate mixture, do it gradually until you reach a thick, scoopable consistency. Too much coconut can make the texture too dry.
- Roll quickly: Roll the truffles into balls as soon as the mixture is firm enough. If it’s too soft, chill it for another 30 minutes.
- Coat generously: Don’t be shy with the extra coconut. Roll each truffle in a generous amount to give them a nice, full coating and extra flavor.
Nigella Chocolate Truffles