German Chocolate Truffles

Recipe Description

Do we have any german chocolate cake lovers? I don’t have a cake today, but I do have truffles and they so darn good. I have to confess to you that I’m not a huge coconut fan. I hate how it just lingers in my mouth after I’ve chewed it up, but I did find a way that I like it. Toasted!

So with like toasted pecans, toasted coconut sort of takes on a different texture. It’s more crumbly and less fibrous. I like it! Not as much as I like toasted pecans, but we’re a step in the right direction.

Recipe Directions

1. Preheat oven to 325 degrees. 

2. Sprinkle coconut on baking sheet. Place into the oven for about 10 - 15 minutes until golden brown. Remove from oven and let cool. Do the same with the chopped pecans. Set aside.

3. In a medium saucepan, add in the egg yolks and sugar. Stir until combined.

4. Add in the sweetened condensed milk and butter. Place over medium/low heat and let the butter melt.

5. Once the butter is melted, bump the heat up to medium and let it cook for 15 minutes until it's super thick. 

6. Remove from the heat and add in the vanilla and german chocolate. Stir until incorporated.

7. Add in the toasted cocoant and pecans. Stir to combine.

8. Pour the mixture into a bowl and let sit for about an hour until it holds it's shape when scooped.

9. Lay out a piece of wax paper. Using a small cookie scoop, scoop out the truffles and place on the wax paper.

10. Let the truffles sit for at least another hour until it firms up. I let mine sit for a couple of hours.

11. Roll the truffles between your two palms. Repeat with all of the truffles.

12. Add the milk chocolate coating chocolate into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is smooth.

13. Dip each truffle in the coating chocolate and tap off any excess chocolate. Place onto a clean piece of wax paper.

14. Top with toasted coconut and let the chocolate harden up.