A simple and easy recipe that transforms leftover chocolate cake, coconut and hazelnut praline into little treats that will surely delight you. With few ingredients and minimum effort, these chocolate coconut truffles are ideal for treating yourself and your guests to a bite full of sweetness, chocolate and exotic flavor...
DIFFICULTY LEVEL
Easy
Easy
TIME IN THE REFRIGERATOR
2 hours
2 hours
QUANTITY
18 - 20 truffles
18 - 20 truffles
Ingredients
- 200 g chocolate cake, crumbled
- 3 - 4 tbsp chocolate hazelnut praline (spread)
- Coconut extract, vanilla extract or other extract of your preference (optional)
- 1 tsp honey, dissolved in 3 tbsp of water
- Desiccated coconut
How to
- In a bowl mix the cake, praline and extract (if you need additional flavoring) until well combined.
- Divide the mixture according to the size you want your truffles to be and form them into the shape you prefer.
- Cover with plastic wrap and refrigerate for 2 hours.
- Brush the truffles with the dissolved honey, dip them in the desiccated coconut and they are ready.
- Store in an airtight container in the refrigerator.
Note from Greek jar:
I made small 12-14 g truffles, giving them a crescent shape. You will make your own unique truffles according to your preference.
The moisture content of the cake will also determine the final amount of praline used. It is best to add it gradually until your mixture has the perfect consistency to form your truffles.
The extract is optional. It is only needed if the cake is not fragrant enough.
