- PREP TIME: 30 minutes
- COOK TIME: 0 minutes
- SERVINGS: 50
- LEVEL: Easy
These chocolate coconut hazelnut truffles will melt in your mouth.
- 6 oz semi sweet chocolate chips
- 6 oz dark chocolate (70% to 85% cacoa,) chopped
- 12 oz heavy cream
- 2 tbsp agave nectar, all natural
- 1 3/4 cup hazelnuts, ground
- 1 3/4 cup coconut flakes, unsweetened
- Add 1 cup water to bottom of double boiler. Replace top pan. Bring water to boil over high and reduce heat to simmer.
- Combine chocolate and heavy cream in top pan of double boiler. Heat 5 minutes, stirring constantly until chocolate is melted and cream mixed in.
- Add agave nectar, 1 cup of hazelnuts, and 1 cup of coconut. Stir until well mixed.
- Remove from heat and lift top pan out of water. Allow mixture to come to room temperature. Cover and refrigerate for 2-3 hours, until chocolate mixture is solid, but pliable.
- Line 2 baking sheets with parchment paper.
- Using small ice cream scooper or melon baller, scoop chocolate balls (about 1" diameter) onto baking sheets. Roll into 50 smooth balls with hands.
- In small shallow bowl, combine remaining coconut and hazelnuts. Roll each truffle in mixture to coat completely, and replace on baking sheet. Cover with plastic wrap, and place in freezer for 3 to 4 hours.
- Let truffles come to room temperature, and serve. Or store in airtight container in refrigerator for up to 1 week or in freezer for up to 1 month.
Per serving—99 calories; 6g carbohydrates; 1g fiber; 5g saturated fat; 1g protein; 4mg sodium