Almond Joy Truffles
If you like almond joy candy bars, you'll love these almond joy truffles! The coconut mixture is so creamy, it almost tastes like cheesecake, and the rich robe of milk chocolate makes them so decadent!
Ingredients
For the Almond Truffle Filling:
- 8 ounces (227 grams) full-fat cream cheese at room temperature
- 1/4 cup (57 grams) unsalted butter at room temperature
- 1/4 cup (57 grams) coconut oil solid, but soft enough to scoop
- 7 and 1/2 cups (848 grams) confectioners' sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 12 ounces (340 grams) sweetened shredded coconut
- 48 whole almonds
For the Chocolate Coating:
- 20 ounces milk chocolate
- 1 Tablespoon (14 grams) coconut oil
Instructions
For the Almond Truffle Filling:
- Line a large baking sheet with parchment paper and set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and coconut oil. Beat on medium-speed, scraping down the sides and bottom of the bowl as needed, until well combined.
- Reduce the mixer speed to low and gradually add in the confectioners’ sugar, about 1 cup at a time.
- Once all of the confectioners’ sugar has been added, increase the mixer-speed to medium and add in the salt, vanilla, and almond extract and continue beating until evenly combined.
- Add in the shredded coconut and beat until evenly combined, scraping the sides and bottom of the bowl occasionally to ensure all of the ingredients are being incorporated.
- Place the mixture in the refrigerator to chill for exactly 1 hour. After an hour, remove the bowl from the fridge and scoop out a heaping tablespoon sized potion and roll it into a ball. Press an almond on top of the truffle. Transfer to the prepared baking sheet and repeat with all coconut filling.
- Cover lightly with plastic wrap and place the pan in the freezer for 1 hour.
- 15 minutes before you’re ready to dip, make your chocolate coating!
For the Chocolate Coating:
- Fill a saucepan ⅓ of the way full with water. Bring to a simmer over moderate heat.
- Place a heatproof bowl over the pan of simmering water, making sure the bowl fits snugly on top of the pan and that the simmering water isn't touching the bottom of the bowl. Reduce heat to low.
- Place the chopped chocolate and coconut oil into the bowl and cook, mixing occasionally with a silicone spatula, until completely melted.
- Carefully remove the bowl from the pan, making sure no water comes in contact with the chocolate.
- When the truffles are ready to be dipped, place one onto a fork or candy dipper, and dip it into the melting chocolate, letting it completely submerge before pulling it back up. Allow excess chocolate to drip back into the bowl then transfer it back on the parchment lined sheet. Gently press another almond on top of the wet chocolate, if desired, and sprinkle with sea salt. Repeat with all truffles.
- Set aside until chocolate has completely set.
- Store in a large airtight container, in the refrigerator, until needed. Up to 5 days.
- When ready to serve, place each truffle in a small truffle wrapper or simply place them on a large serving platter.
Notes
- To store neatly, arrange the truffles in a single layer, and don’t squish them together. If you need to add a second layer, place a piece of wax paper on top of the first layer, then arrange another single layer on top.
- To avoid finger marks on the chocolate, use a piece of wax paper, or saran wrap, to move the truffles.
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