Trinidads – Dark chocolate truffles with toasted coconut taste so much better when you make them yourself! Spend a fraction of what you’d drop at the candy counter with this easy to follow recipe.
Love chocolate and coconut? Our Coconut Macaroons are deliciously chewy, and perfect when dipped in chocolate.
Fannie May Trinidads
Have you ever had a Fannie May Trinidad? Dark chocolate truffles inside a crispy white chocolate and toasted coconut coating are my mom’s favorite candy.
Being from Chicago I have been blessed to experience some darned good chocolate. Fannie May chocolates have always been a part of my family’s Christmas celebration.
How to Make Trinidad Truffles
Melted dark chocolate, white chocolate wafers, heavy cream, coconut flakes and butter are all you need to make this chocolate truffles recipe!
The first step is toasting the coconut flakes in the oven.
To make the toasted coconut:
Spread the coconut flakes in a skillet and cook on medium heat for about 3-5 minutes, stirring occasionally until coconut is toasted.
Melting the dark chocolate:
Heat the heavy cream in a sauce pan until warm but not boiling. Melt in the butter and the dark chocolate morsels (or bar) until the mixture is smooth with no lumps remaining.
Pour the melted chocolate mix into a glass bowl and refrigerate for at least an hour. This helps firm up the chocolate so it’ll hold its shape as a truffle.
Assemble the truffles:
Scoop the chilled chocolate mixture into one inch balls and place on a parchment lined cookie sheet to freeze. Mine usually take 1 – 2 hours to freeze solid.
Just before the truffles are frozen through, get the white chocolate ready.
For the white chocolate coconut layer:
Melt white chocolate wafers according to package directions (I used the microwave). Stir in the toasted coconut.
Use a toothpick to dip each dark chocolate truffle into the melted white chocolate. Tap each dipped truffle on the side of the bowl to shake off excess.
Place dipped truffle on parchment lined baking sheet. Refrigerate dipped truffles 30 minutes to set completely. Enjoy cold!
Store copycat Trinidads in covered container until ready to serve! You can freeze these, too, if you like. Use a freezer safe sealed container to keep them tasting fresh for up to 3 months.
I love the way these taste when they’re cold from the fridge. If you’re serving them from frozen, let them soften for a few minutes on the counter first.
Tips for Chocolate Truffles
- After dipping the chocolate balls, re-dip toothpick in white chocolate and touch up each truffle so no toothpick holes are seen.
- If desired, you can sprinkle a little extra toasted coconut over the truffles after dipping to give them even more coconut crunch.
- Be sure to use real heavy cream as opposed to lower fat substitutes in this recipe.
Copycat Trinidad Recipe
You don’t need to have tried Fannie May candies to love these truffles! In honor of my mom and grandma, these will definitely make an appearance on our Christmas table.
I love giving homemade candy as gifts any time of year, too. A jar of Chocolate Truffles presented as a token of appreciation makes everyone smile!
More Candy Recipes
Are you ready to make some divine homemade Trinidad truffles? Skip a trip to the candy store and give this recipe a try!