Description
Almond Joy Truffles
Homemade Almond Joy Truffles are the perfect treat for coconut lovers! These no-bake truffles bring together the rich taste of dark chocolate, creamy coconut, and a hidden roasted almond to recreate that classic candy bar flavor. They’re quick to make, requiring only four simple ingredients, and are perfect for sharing on special occasions or just enjoying as an everyday indulgence. These truffles are sure to impress while keeping things deliciously simple!
3 cups unsweetened coconut flakes
1 cup sweetened condensed milk
24 whole natural almonds, roasted
24 oz semi-sweet chocolate chips
Directions:
1. Mix coconut flakes and condensed milk. Shape into mounds.
2. Press an almond into each mound. Chill.
3. Melt chocolate and dip each truffle. Let harden.
Prep Time: 40 mins
Kcal: 187 per truffle
Step-by-Step Guide
1. In a large mixing bowl, combine the 3 cups of unsweetened coconut flakes with 1 cup of sweetened condensed milk. Stir until a thick, cohesive mixture forms.
2. Using a tablespoon or small cookie scoop, portion the coconut mixture. Roll each portion into a ball, then flatten it slightly into a mound.
3. Press one roasted almond firmly into the center of each coconut mound, ensuring it is fully embedded. Place the mounds on a parchment-lined baking sheet.
4. Chill the coconut mounds in the refrigerator for at least 30 minutes, or until very firm. This prevents them from falling apart during dipping.
5. Melt the semi-sweet chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring until smooth.
6. Using a fork or dipping tool, submerge each chilled coconut mound into the melted chocolate, tapping off the excess. Return to the parchment paper.
7. Allow the chocolate coating to set completely at room temperature, or speed up the process by placing them in the refrigerator for 15 minutes.
Serving Suggestions
Serve these truffles on a decorative platter for parties or as a homemade gift in a pretty box. They pair wonderfully with a cup of strong coffee or a glass of cold milk. For a festive touch, drizzle the set truffles with a little white chocolate or sprinkle with a pinch of sea salt or extra coconut flakes before the chocolate hardens.
How-to Summary
Create a coconut and condensed milk mixture, form into mounds, and embed a roasted almond. Chill thoroughly, then dip each mound in melted semi-sweet chocolate. Allow the chocolate shell to harden before serving.
Frequently Asked Questions
Can I use milk chocolate instead of semi-sweet? Absolutely. Milk chocolate will create a sweeter, creamier shell that closely mimics the original candy bar.
How do I store these truffles and how long will they keep? Store in an airtight container in the refrigerator for up to 2 weeks. They can also be frozen for up to 3 months.
My coconut mixture is too wet. How can I fix it? Add more unsweetened coconut flakes, a tablespoon at a time, until the mixture is firm enough to hold its shape.
Can I make these without nuts? Yes, simply omit the almond. The coconut center will still be delicious, resembling a Mounds bar.
Why did my chocolate coating crack? This usually happens if the coconut centers are too cold when dipped. Let them sit at room temperature for 5 minutes before dipping to prevent thermal shock.
Common Mistakes to Avoid
- Not chilling the coconut centers long enough, causing them to fall apart during dipping.
- Overheating the chocolate, which can cause it to seize and become grainy.
- Using sweetened coconut flakes, which will make the final truffles excessively sweet.
- Dipping truffles with wet hands or utensils, which can introduce moisture and ruin the chocolate temper.
Conclusion
These Almond Joy Truffles are a stunningly simple, no-bake dessert that delivers maximum flavor. With just four ingredients and a straightforward process, you can create a professional-looking treat that rivals the store-bought classic. Perfect for gifting, parties, or a personal sweet treat, these truffles are guaranteed to satisfy any craving for the iconic combination of chocolate, coconut, and almond.