Description
These Almond Joy Truffles are a delicious no-bake treat combining shredded coconut, creamy sweetened condensed milk, whole roasted almonds, and a rich semi-sweet chocolate coating. Perfect for quick homemade chocolates with a delightful crunch and smooth texture.
Ingredients
Truffle Mixture
- 3 cups unsweetened coconut flakes
- 1 cup sweetened condensed milk
- 24 Fisher whole natural almonds, roasted
Chocolate Coating
- 24 oz semi sweet chocolate chips
Instructions
- Prepare the surface: Line a large cookie sheet with wax paper to prevent sticking and to make removal easier once the truffles are coated and ready.
- Make the coconut mixture: In a medium bowl, combine the unsweetened coconut flakes and sweetened condensed milk. Stir until the mixture is sticky enough to hold its shape when pressed. If the mixture is too dry, add more condensed milk one tablespoon at a time until it binds well.
- Form truffle mounds: Using a large cookie scoop or measuring out 1.5 tablespoons of the mixture, shape into small mounds and place them evenly on the wax paper-lined cookie sheet. Press one roasted whole almond onto the top of each mound gently to secure it.
- Chill the truffles: Place the cookie sheet in the freezer for 15 minutes or refrigerate for 30 minutes to allow the mounds to firm up, making them easier to coat with chocolate.
- Melt the chocolate: In a large microwave-safe bowl, melt the semi-sweet chocolate chips according to the package instructions. Heat until just melted, taking care not to overheat and seize the chocolate.
- Coat the truffles: Place a truffle mound on top of the melted chocolate. Using a spoon, gently spoon melted chocolate over the entire surface of the truffle. Then use a fork to lift the coated truffle out of the chocolate, letting excess chocolate drip back into the bowl. Lightly tap the fork on the edge of the bowl to remove excess chocolate.
- Set the chocolate coating: Place the coated truffles back onto the lined tray. Let them sit at room temperature until the chocolate hardens completely. Once hardened, serve immediately or store the truffles in an airtight container for up to one week.
Notes
- If the coconut mixture feels too dry, add additional sweetened condensed milk in small increments to achieve proper binding.
- Do not overheat the chocolate to avoid grainy texture or burning.
- For easier handling, refrigerate the coated truffles after chocolate hardens if not serving right away.
- These truffles can be stored at room temperature in an airtight container but will keep longer if refrigerated.
