Chocolate, strawberry and coconut truffles for Mother's Day


As Mother's Day approaches, we are looking forward to giving Mom a good jpgt, to make her happy and let her know how much we love her. One thing that never fails is chocolate so we are going to prepare some original chocolate, strawberry and coconut truffles, which you are going to love.

The technique is very simple, and it is also fun so if you want you can do it with the children and have fun with them while you prepare it. In any case, we are sure to enjoy cooking, then giving jpgts and then, of course, sharing truffles with Mom.


For 6 people
  • Strawberry yogurt 400 g
  • grated coconut 100 g
  • Cover chocolate 200 g

How to Make Chocolate Strawberry Coconut Truffles for Mother's Day

Difficulty: Easy
  • Total time 30 m
  • Elaboration 30 m
  • Repose 3 h

We start with the filling of our truffles. To do this, we beat the yogurts well so that they are fluid and we use them to fill the ice bucket or silicone mold. Thus we will obtain, after a couple of hours in the freezer, solid half spheres of yogurt.

We join the spheres two by two, pressing lightly and stroking the joint with our fingers. The heat from our fingers will melt the frozen yogurt and form spheres that will hold together. For more security, we refreeze them together for 30 minutes.

We melt the chocolate in the microwave, giving two batches of one minute, separating one from the other for 30 seconds. We put the coconut in another bowl and we prepare to form the truffles. The cold of the frozen yogurt makes the chocolate set almost instantly, so you have to be quick to transfer the chocolate ball to the coconut so that it sticks to form the truffle.

We prick the balls with a hypodermic needle or a sewing needle and pass them quickly through the melted chocolate and from there to the coconut. From the second truffle it will be very simple. We repeat the operation with all the truffles and let it rest for 15 minutes in the fridge.

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