Here is another sweet treat for the coconut lovers! These German Chocolate Lovers combine caramel, coconut, chocolate and pecans. I cannot lie, my inspiration behind this one was the German Chocolate frosting you find on a doughnut or cinnamon bun in the bakery. This is a little more chocolatey than that - but it is oh so good and easy to make!
German Chocolate Truffles
Yield: Approximately 50 truffles using a 1-inch scoop
1/2 Cup Finely Chopped Pecans
1/2 Cup Unsweetened Coconut
1/2 Cup Unsweetened Coconut Toasted
1 (13.4 oz) can of Dulce de Leche (I find it in the Hispanic section of our grocery store)
14 oz Semi Sweet Chocolate Chips
1.5 LB Chocolate Candy Coating or Chocolate Candy Melts
To make the truffle centers:
Step 1: In a double-boiler, melt the the chocolate chips.
Step 2: Once the chocolate is melted and smooth, add in the Dulce de Leche. Keep stirring until it is completely blended. This may take a little work, but it will come together. Mix in the pecans and unsweetened coconut. Cover and let rest for about a 1/2 hour.
Step 3: Line two baking sheets with wax paper.
Step 4: Pinch off small pieces of the chocolate dough or use a small scoop. Roll it into a ball. Experiment with a variety of sizes to decide what size you like best. I have a small, 1-inch scoop that I've used for years. With your hands, roll the dough into a smooth ball and the place on the wax paper. Repeat until all dough is rolled into balls.
Step 1: In a double-boiler, melt the chocolate candy coating until smooth. Let it cool down until you can easily touch it without it being too hot. You want it to be fluid and warm, not hot.
Step 2: Dip each chocolate ball into the melted chocolate coating (one at a time). I like to do so by tipping the bowl slightly side-ways, tossing the ball in it, retrieving it with a fork and then tapping the fork to remove any excess coating. Place on wax paper to set. Top with a pinch of toasted coconut. Repeat until are truffle centers are coated.