Microwave Chocolate Truffles with Coconut and Cocoa Coatings
Dark chocolate ganache rolled into bite size truffles and coated in coconut, cocoa, peanuts, or sprinkles.
Equipment
- microwave safe bowl
- Spoon
- Baking tray
- Parchment paper
Ingredients
Main Ingredients
- 10 oz dark chocolate chips or chopped dark chocolate
- 2 tbsp unsalted butter
- ½ cup heavy cream full fat, not whipped
- ½ cup unsweetened shredded coconut for coating
- ¼ cup unsweetened cocoa powder for coating
- ½ cup crushed roasted peanuts finely crushed, for coating
- ⅓ cup sprinkles for coating
- ¼ cup powdered sugar for dusting
Instructions
Cooking
- Melt. Heat the chocolate, cream, and butter in the microwave in four 30 second pops, stirring after each.
- Rest. Cover and let stand 5 minutes, then stir until glossy.
- Chill. Refrigerate for about 6 hours until firm.
- Roll. Scoop tablespoons of ganache and roll into balls.
- Coat. Roll the balls in the coatings and keep chilled until serving.
Notes
Substitutions: Use any chopped nuts, crushed cookies, or powdered sugar in place of the coatings.
Tips: Stir after every pop and chill the ganache fully before rolling.
Storage: Refrigerate for up to 1 week or freeze for up to 3 months.