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Coconut Chocolate Truffles

By: Club House Kitchens

Made With:

These rich, vegan-friendly truffles are a chocolate lover's dream, starring Thai Kitchen® Coconut Milk with the comforting, warming flavors of Club House® Pure Vanilla Extract and Club House® Ground Cinnamon. Perfect for Valentine's Day or any occasion.

Recipe Info

Prep Time:

15m
Cook Time:

5m
Ingredients:

6
Servings:

8
User Rating:

Ingredients

8 ounces dark chocolate, finely chopped - Substituteschocolate chips or vegan-friendly chocolate
1 teaspoon Club House® Pure Vanilla Extract
1/2 cup Thai Kitchen® Coconut Milk, well stirred
2 tablespoons unsweetened cocoa powder
2 teaspoons icing sugar
1/4 teaspoon Club House® Ground Cinnamon

Nutrition Information

(per serving)

Calories 208
Carbohydrates 14 g
Cholesterol 0 mg
Fiber 4 g
Protein 2 g
Saturated Fat 10 g
Sodium 5 mg
Sugar 9 g
Total Fat 16 g

Key products

A 400 mL can of Thai Kitchen Plain Milk Substitute Can 13.66 Oz featuring a split coconut on a red background with gluten free and vegan certifications.

A stainless steel pan filled with a creamy shrimp and snap pea curry made using Thai Kitchen Plain Milk Substitute Can 13.66 Oz is being stirred with a wooden spoon.

Thai Kitchen® Coconut Milk, 400mL

A 125 gram bottle of Club House Ground Cinnamon featuring a red cap and a label with an illustration of cinnamon sticks.

A stack of golden brown French toast topped with a pat of butter and fresh berries is drizzled with syrup and seasoned with Club House Ground Cinnamon.

Club House® Ground Cinnamon, 125g

A plate of golden brown French toast topped with a pat of butter and fresh berries is enhanced by the warm flavor of Ch Cinnamon Ground 32 G.

Club House® Ground Cinnamon, 32g

Instructions

Place chocolate and vanilla in large heat-safe bowl. Set aside. Heat coconut milk in small saucepan on medium heat just until it starts to simmer, stirring occasionally. Pour over chocolate in bowl. Let stand 5 minutes. Stir gently until chocolate is melted. Cool slightly. Cover and refrigerate 2 hours or until firm enough to handle.
Mix cocoa powder, confectioners' sugar and cinnamon in shallow dish or pie plate. Set aside.
Scoop chilled truffle mixture using small cookie scoop or melon baller and shape into 1-inch balls. Place on wax paper-lined pan. (If truffle mixture softens and becomes too sticky, return to refrigerator for 15 to 20 minutes until firm.) Roll truffles in cocoa powder mixture. Store truffles in airtight container in refrigerator.

Coconut Chocolate Truffles

Recipe Info