Almond joy truffles are simply made with just four ingredients. A quick and easy homemade chocolate treat that would make perfect little gifts for Valentine’s Day, Easter, or Mother’s Day.
Charles M. Schulz once said, “All you need is love. But a little chocolate now and then doesn’t hurt.”
Forget now and then, I want chocolate every day!
Are you on team Almond Joy or team Mounds? I can’t pick a side.
I want an Almond Joy and Mounds mashup.
Homemade Almond Joy Truffles
Almond Joy bars are made with sweetened coconut and a toasted almond enrobed in milk chocolate.
Mounds has the same coconut filling minus the almond, but it is coated in dark chocolate.
As a fan of dark chocolate, I favored Mounds more, but I also want the crunchy almond.
Let’s solve that.
These homemade Almond Joy truffles bring the best of both chocolate candies together.
These chocolate coconut ruffles are made with a handful of ingredients:
- unsweetened shredded coconut (this one from Bob’s Red Mill is my favorite)
- sweetened condensed milk
- toasted almond
- melted dark chocolate
I used a 1 1/2 tablespoon cookie scoop to portion out the sweet coconut filling.
Use a smaller scoop to make little bite-sized portions.
Silicon ice cube trays are also great for shaping these truffles.
And of course, you can always portion them out by hand and shape them into little mounds.
What does it mean to temper chocolate?
Tempering is the controlled melting of chocolate. Chocolate is slowly, gently, evenly melted.
The melting temperature varies depending on the type of chocolate.
When melting chocolate, do not let chocolate exceed 118 degrees F. Chocolate should be melted slowly over gentle heat.
Melted chocolate should hover between 112-116 degrees F.
Tempered chocolate will naturally set up at room temperature.
Untempered chocolate will result with dull looking chocolate that will likely have white streaks running through it. It will not set up at room temperature and will need the help of the fridge to harden.
Craving more chocolate coconut treats?
- These almond joy brownies are sure to satisfy!
- This chocolate caramel coconut cake has two coconut cake layers with shredded coconut caramel filling frosted with chocolate buttercream.
Dark Chocolate Almond Joy Truffles
- 1 ½ cups unsweetened shredded coconut (85 g)
- 5 Tablespoons sweetened condensed milk (98 g), or more according to sweetness preference
- 12 pieces whole roasted almonds
- 10 oz dark chocolate, finely chopped* (283 g), about 1½ cup
- In a medium bowl, fold together shredded coconut and condensed milk. Place one roasted almond in a #40 scoop (1 1/2 Tbsp cookie scoop) and fill with coconut mixture. Repeat.
- Freeze coconut mounds for 5-10 minutes until firm. Meanwhile, melt chocolate over a double boiler set over gentle heat. Remove from heat. (Alternatively, melt chocolate in the microwave at half powder in 30 second intervals.)
- Using a fork, dip coconut mounds into melted chocolate. Allow any excess chocolate to run off and drain back into chocolate bowl. Place enrobed truffles on parchment (or wax paper) lined sheet tray. If chocolate is in temper, allow to set up at room temperature. If chocolate is out of temper, place in the fridge for chocolate to set up.
- For longer storage, keep truffles in an airtight container in the fridge.