German Chocolate Truffles

4.50 from 8 votes

German chocolate truffles that have toasted coconut and pecans inside of them! You know that german chocolate filling for cakes? Yeah, that's what these truffles are made of, along with some german chocolate to help firm them into balls.

Prep Time30

Cook Time25

Total Time55

Servings: truffles

Author: Miranda Couse

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

Storage: Store in an airtight container in the fridge for up to a week.

Nutrition