Chocolate-coconut truffles
4 servings
30 minutes
Chocolate-coconut truffles are an exquisite dessert that harmoniously combines the rich taste of dark chocolate with the sweet tenderness of coconut flakes. Their velvety texture with a crispy outer shell and soft center makes each candy a small gastronomic delight. Although the origin of this dessert is traditionally linked to European cuisine, its Chinese variant surprises with an unusual combination of ingredients and cooking techniques. The truffles are baked rather than chilled, giving them a unique density and revealing deep chocolate notes. These treats are perfect for pairing with a strong cup of tea or as an elegant treat for celebrations. They can be served as a standalone dessert or used as a refined addition to fruit assortments and ice cream.
1
Break the chocolate bar into pieces and melt it in a water bath or microwave. Let it cool slightly. Whisk the egg whites lightly with a fork and combine them in a bowl with coconut flakes, sugar, vanilla, and salt. Add the cooled chocolate and cocoa powder. Place in the freezer for 20 minutes.
- Dark chocolate: 100 g
- Egg white: 3 pieces
- Desiccated coconut: 2.5 glasss
- Sugar: 0.5 glass
- Vanilla: to taste
- Salt: to taste
- Cocoa powder: 0.5 glass
2
Preheat the oven to 160 degrees. With wet hands (easier with thin rubber gloves), shape small truffles from the cold dough. Place them on a baking sheet lined with wax paper, 2-3 cm apart.
3
Bake the truffles for 17-20 minutes - they should harden on the outside but remain soft inside.
