Dark Chocolate with Coconut Truffles


  • 7oz bag sweetened coconut, shredded
  • 16 oz Ghirardelli dark chocolate bars (or morsels)
  • ⅔ cup heavy cream
  • ¾ cup unsalted butter
  • 16 oz Ghirardelli white chocolate melting wafers


  1. On large baking sheet lined with parchment paper, spread out coconut. Toast in a 250 degree oven for 15-20 minutes, mixing and turning halfway through. Set aside to cool. (store in ziploc if not ready to use)
  2. In large saucepan, heat heavy cream until very warm (not boiling). Add in butter and melt completely on low heat, stirring constantly. Add in chocolate bars or morsels and stir continuously until smooth.
  3. Remove from heat and pour into a shallow glass bowl. Refrigerate for at least 1 hour.
  4. Remove from refrigerator and scoop chocolate in one teaspoon sized balls. Place each truffle on a parchment lined cookie sheet. Repeat ball making until all mixture is used. Freeze truffles one to two hours.
  5. Melt white chocolate wafers in microwave safe bowl, for 1 minutes, stir until smooth. Stir in 1 ¼ cup of toasted coconut.
  6. Using a toothpick, dip each truffle into white chocolate, tapping toothpick on side of bowl to shake off excess. Place dipped truffle on parchment lined baking sheet. Re-dip toothpick in white chocolate and touch up each truffle so no toothpick holes are seen.
  7. Refrigerate dipped truffles 30 minutes to set completely. Enjoy cold! Store in covered container in refrigerator or freeze in airtight container until ready to serve.

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