German Chocolate Truffles
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These German chocolate truffles are rich, creamy, and packed with the classic coconut pecan flavor everyone loves. They’re coated in a smooth chocolate and finished with a sprinkle of toasted coconut for the perfect bite-sized treat. They taste like the filling of a german chocolate cake, but better because you can eat them straight from the fridge. No fork required!
Do we have any German chocolate cake lovers? I don’t have a cake today, but I do have truffles and they’re 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.
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Why You’ll Love This Recipe
- Rich and creamy with tons of texture
- Loaded with toasted coconut and pecans
- Perfect bite-sized treat for Easter
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Sweetened shredded coconut – Toasting the coconut isn’t necessary, but it brings out a deeper, nuttier flavor. I also love that the toasted coconut texture is more crumbly and brittle.
Egg yolks – This helps create the rich, custard filling that holds everything together.
Sweetened condensed milk – This sweetens and helps bind everything without needing additional liquid.
Butter – I used salted butter to balance the sweetness. The butter also adds richness while also giving the melt-in-your-mouth texture.
German chocolate baking Bar – Gives the signature german chocolate flavor and helps firm up the truffle filling so it can be dipped.
Substitutions and Variations
- Swap the mil chocolate melting wafers for dark chocolate or semi-sweet chocolate for a less sweet finish.
- Skip coating the truffles and just roll them in unsweetened cocoa powder.
- Replace the pecans for walnuts.
- Skip toasting the coconut and pecans for a quicker prep.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make German Chocolate Truffles
Step 1: Toast the coconuts and pecans in a 325 degrees F oven until golden and fragrant. Let them cool.
Step 2: In a saucepan, stir together the egg yolks and brown sugar until combined.
Step 3: Add the sweetened condensed milk and butter. Beat over low until the butter melts, then increase to a medium-low heat and cool, stirring constantly, until thickened and the mixture reaches 200 degrees F.
Step 4: Remove from the heat and stir in the vanilla extract. Transfer to a mixing bowl and let the mixture cool for about 1 hour.
Step 5: Stir in the melted German chocolate, toasted coconut, and pecans until combined.
Step 6: Scoop into 1 tablespoon portions onto a parchment lined baking sheet. Chill in the fridge for 30 minutes or at room temperature for at least 1 hour.
Step 7: Roll into smooth balls and then dip each one into the melted coating chocolate.
Step 8: Place on parchment paper, sprinkle with toasted coconut, and let the chocolate set.
Tips for Best Results
- Stir constantly while cooking the filling so the eggs don’t scramble.
- Make sure to use a spatula to get the corners of the pan where the bottom meets the sides frequently.
- Don’t rush the thickening step. It needs to be nice and thick to hold its shape.
- If the mixture is too soft to roll, pop it back in the fridge or freezer to firm up more.
- Use a fork and a skewer/toothpick to dip the truffles and push off the fork with the skewer.
How to Store and Freeze
Store the truffles in an airtight container in the refrigerator for up to 1 week. They’re fine out at room temperature for up to 2 days.
To freeze the truffles, place them in an airtight freezer container. Freeze for up to 2 months and thaw in the fridge or at room temperature. The shells may crack as they thaw.
German Chocolate Desserts
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German Chocolate Truffles
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Ingredients
- 1 1/4 cups sweetened shredded coconut toasted
- 1 cup chopped pecans toasted
- 3 large egg yolks
- 3/4 cup light brown sugar packed
- 14 ounces sweetened condensed milk
- 1/2 cup cold butter cubed
- 1 teaspoon vanilla extract
- 4 ounces German chocolate baking bar melted
- 1 1/2 cups milk chocolate melting wafers chocolate almond bark works too
- 2 tablespoons toasted coconut optional
Instructions
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- Sprinkle 1 1/4 cups sweetened shredded coconut on the prehared baking sheet. Place into the oven for about 10 – 15 minutes until golden brown. Remove from oven and let cool.
- Sprinkle the 1 cup chopped pecans on the prepared baking sheet. Place in the oven for 10 to 15 minutes until you can smell the pecans. They’ll also have a golden hue to them. Remove from the oven and let cool.
- In a medium saucepan, add in the 3 large egg yolks and 3/4 cup light brown sugar. Stir until well combined.
- Add in the 14 ounces sweetened condensed milk and 1/2 cup cold butter. Place over low heat and let the butter melt.
- Once the butter is melted, bump the heat up to medium/low and let it cook for 15 to 20 minutes until it’s super thick while stirring constantly. The mixture will reach 200 degrees F when it’s done using a candy thermometer.
- Remove from the heat and stir in the 1 teaspoon vanilla extract until combined.
- Pour into a heat-proof bowl and let cool for 45 minutes to 1 hour.
- Add in the melted 4 ounces German chocolate baking bar, toasted coconut, and toasted pecans. Stir until well combined.
- Lay out a piece of wax paper or parchment paper. Using a small 1 tablespoon cookie scoop, scoop out the truffles and place on the wax paper.
- Place the truffles in the fridge for 30 minutes to firms up. I have let them sit out at room temperature 2 to 3 hours to firm up and that works fine too.
- Roll the truffles between your two palms. Repeat with all of the truffles.
- Add the 1 1/2 cups milk chocolate melting wafers into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is smooth.
- Dip each truffle in the coating chocolate and tap off any excess chocolate. Place onto a clean piece of wax paper.
- Top with 2 tablespoons toasted coconut and let the chocolate harden up.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
What is German chocolate? A bar, or like a cocoa powder?
It is a chocolate bar you can buy. If you can’t find it you can use a baking chocolate bar of your choice.
My filling also came out dry. I hope adding some heavy cream will help. The flavor, however, is really yummy, I ate several spoons full just because!
These look devine! I do have a question about storage. I make truffles at Christmas for gifts. Hoping to add this one to the mix. What is the best way to store them? I usually give within a week of making my truffles, so I keep them refrigerated until I deliver them. Should they continue to need refrigeration or can they sit out at room temp and for how long. Thanks!
If you are wanting to keep them for around a week I recommend refrigerating or freezing until you are ready to serve to ensure they stay moist.
Cook until “super-thick” is way too vague. I currently have an extremely dry mess in my pot and am praying that the heavy cream I happened to have on hand will save this recipe. Temperature, please, or at least a comparison to the thickness we’re looking for.Thick like rice pudding,, ricotta cheese, whatever.
Hi Susan! Sorry the truffles didn’t work out quite right for you and I hope the heavy cream you had on hand helped! The “super thick” texture I would compare to Greek Yogurt. Hop this helps in the future if you give these a try again. They are really tasty!
German chocolate is my husband’s favorite!