Yield: 1 dozen truffles
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.
Tempered dark 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.