Toasted Coconut Mocha Truffles Recipe
I usually drink one cup of coffee a day. I'll drink it before I go into the office, or, if pressed for time, I grab a cup at work. Because the office has one of those individual coffee makers, I get a choice of what flavor I want.
My go to flavor is always the coconut mocha brew. That is one great cup of coffee. The coconut and the mocha aren't overpowering, but add just the right amount of flavor.
The other day I was thinking about that combination, and it made me want to turn it into something else, something sweet that I could enjoy at home. I came up with this toasted coconut mocha truffle recipe.
It uses a brownie mix for the center so it's pretty easy to make. It's also a nice way to turn a plain brownie into something delightful.
The truffle has a soft chewy center with a light mocha flavor and shreds of moist coconut. The outside is a hard coating of mocha flavored semisweet chocolate chips which is a nice contrast to the sweet filling.
The crunchy toasted coconut on top adds another layer of texture and flavor that finishes the truffle off perfectly.
I'd love to hear what you think about this recipe!
- 1 box fudge brownie mix, family size for a 13x9 inch pan
- 6 tablespoons instant coffee grounds
- 1 7 oz. bag shredded coconut, divided
- 1 24 oz. bag semisweet chocolate chips
- Prepare the brownies as directed on the package. Mix in 1/2 of the shredded coconut and 3 - 4 tablespoons of the instant coffee into the batter. Bake as directed. Keep an eye on the brownies while they are baking. You don't want to over bake them. Once ready, remove from the oven and set aside to cool.
- While the oven is still warm, toast the remaining coconut on a baking sheet. I just use the residual heat in the oven to do this. Note: If you've never toasted coconut before, keep an eye on it. It can quickly go from golden brown to charred. Set aside to cool.
- Once the baked brownies are cool enough to handle, cut away the harder edges, about 1/4 to 1/2 inch from the sides of the pan. Those edges get to be the cook's treat!
- Crumble up the brownies into a large bowl. Use a spoon or fork to stir them until they form a soft dough-like texture. Roll into 1 inch balls and place them on a baking sheet lined with wax paper. Put the truffle centers into the freezer for about 25 minutes, or until firm and cool.
- In a double boiler, melt the semisweet chocolate chips and the remaining instant coffee grounds. Stir until smooth and remove from the heat. I leave the melted chocolate on the double boiler just to keep it from cooling too quickly.
- Dip the cooled brownie balls into the melted chocolate and completely coat them. Tap off excess chocolate and place the truffle onto a cooling rack. Quickly sprinkle with toasted coconut before the chocolate sets.
- Cool completely in the refrigerator. Once cold, store in an airtight container in the refrigerator.
Step 1: Prepare the Brownie Mix
Step 2: Cut Away the Crunchy Edges
Step 3: Crumble and Stir the Baked Brownies
Step 4: Form One-Inch Balls and Freeze
Step 5: Toast the Coconut
How to Toast Coconut Flakes
Toasting coconut flakes, or shredded coconut, is simple.
Preheat the oven to 350° and cover a baking sheet with flaked or shredded coconut. The baking sheet should be covered thinly in one layer of coconut.
Place in the oven for about 5 minutes. Check on it frequently, stirring the coconut each time. Keep a close eye on it. It can go from golden brown to burnt rapidly. Once it starts turning golden brown, remove from the oven and cool completely.
You can also toast the flakes on the stove top. Heat a pan to medium heat and add the coconut to it. Stir frequently and remove from heat as soon as it starts turning golden brown. You'll start to get a nice toasted coconut smell too.
Step 6: Melt the Chocolate, Dip the Truffles in It, and Sprinkle With Coconut
Cool Completely and Enjoy the Finished Truffle
Other Flavor Combinations With Coconut That You Might Enjoy
coconut and orange
coconut and lemon
coconut and lime
coconut and raspberry
coconut and blueberry
coconut and blackberry
I'm pretty confident that you'll love these toasted coconut mocha truffles as much as I do. They make a lovely addition to a dessert table or a really nice hostess gift.
Serve with coffee or tea, or just pop one into your mouth when no one is looking. Whichever way you want to eat them, you'll enjoy them.
© 2015 Claudia Mitchell