This Homemade Trinidad Truffles recipe is inspired by a family favorite that if I got one as a child it was a pretty big deal, and was usually only a half! If you grew up in Chicagoland and surrounding areas you may know what this is inspired by. The company closed many of their stores years ago, but you can still get these truffles at a hefty price from them, let's save some coin and make them at home.
Now I don't work with chocolate that often, so when I say that these are really easy to make, I mean it! I really hate making a big mess that I have to clean up in the kitchen, so as long as you work slowly and methodically there will be little to no mess and you will be left with a beautiful chocolate creation.
I made these as a special treat for Valentine's day for my mom. She used to work at the candy shop that sold these and she talks about them literally ALL THE TIME! But we never order them cause they are so much more expensive than they used to be, and the one time we did, they were old and just didn't taste the same anymore.
She even tells the story of my grandfather buying a box of Trinidad truffles, keeping them in the freezer and cutting 1 in half and savoring them over time. He didn't share, and they were like GOLD to him!
What makes these truffles amazing?
- They have only a few steps to greatness
- The flavor combo is just a dream come true if you are a coconut lover like I am
- They make a great giftable
- Uhhh, it's chocolate
- Homemade is always better than store-bought
- No chocolate tempering needed
Now go get after it and make a beautiful batch of these tasty truffles fit for your favorite valentine or even just because! I used THIS MOLD to make the heart-shaped ones, but you can also make these with no special equipment at all.
📖 Recipe
Homemade Trinidad Truffles
These chocolate truffles are inspired by a candy shop family favorite that has skyrocketed in price over the years so making them at home to keep them fresh resulted in what might be better than the real thing these days.
Ingredients
- ½ cup Heavy Cream
- 8oz Semisweet Chocolate
- ¼ cup Unsweetened Coconut, toasted
- 8oz White Chocolate
- 2 teaspoons Coconut Oil
Instructions
- In a small saucepan heat the cream until warm, but not boiling. Pour the cream over the semisweet chocolate and let it sit 3-4 minutes. Stir the chocolate and cream until they become fully incorporated and no white streaks in the chocolate remain. This is your ganache center for your truffles, allow it to cool in the refrigerator until firm, about 4 hours or overnight.
- Take the cooled ganache and using a small ice cream scoop or simply dividing it equally by slicing into equal pieces. Quickly roll each piece into a ball, place on a tray and freeze for 30 minutes. It is very important to keep the ganache as cold as possible so work quickly.
- While the ganache balls are chilling toast your coconut in a skillet over medium heat until golden brown. Keep an eye on it and keep it moving the entire time to ensure it doesn't burn.
- Using a double boiler, melt the white chocolate and coconut oil together. When the chocolate is melted, add the toasted coconut and mix to combine. Save a little for topping if you'd like. Let cool for about 5 minutes.
- To coat the ganache balls in the white chocolate, drop one at a time into the white chocolate cover the top quickly with a spoon and using a small fork, lift the truffle from the bowl and gently tap the side to release some excess chocolate and place on a wax paper lined tray. Because the ganache balls were cold the white chocolate should form a solid shell quickly. Allow them to cool until firm at room temperature.
- Store in an airtight container for up to 2 weeks.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
If you need any more Valentines or just plain special day inspo, take a look at my Chocolate Wafer Cake, or my Double Chocolate Almond Cookies.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Jenny
Hi, is there a substitute for coconut oil?
Kendell
You could use vegetable oil or avocado oil, any neutral oil will work, you could even leave it out if you need to, it just gives the chocolate a little elasticity.
Abby
Where are my chocolate chips supposed to be when I pour the cream over them?
Kendell
In a heat safe bowl.
Mary Anne Veach
Is this similar to a Fanie Mae Trinidad?
Kendell
Yes! It is inspired by them, since I can no longer get them where I live.
Lori
Love me a Trinidad and totally trying this recipe!
Kendell
YES! They are the best! Lemme know how they go 🙂