coconut truffles

Are these coconut truffles? I wasn't sure what to call them. They do remind me of a Mounds candy bar, but better in taste and texture. I was trying to re-create a healthier version of a Mounds bar without all the chemicals; just pure high quality dark chocolate and coconut. I found the recipe over at Flagrantdelicia; one of my favorite and most enjoyable food blogs. She is very creative with her baking/pastry making skills; paying close attention to perfecting her food designs as evident in the details. Not to mention some of the most stunning food photographs I've come across. She is one of the many food bloggers that inspire me to eventually become a top notch baker and chef.
If you like these truffles, come see what else I did with coconut: coconut clusters. Simple to make. Decadent and addictive. Come see: coconut clusters.

chocolate-almond coconut truffles/balls
adapted from flagrantdelicia.com
print recipe

100 g sweetened coconut flakes (3.5 ounces)
140 g sweetened condensed milk (4.9 ounces)
a pinch of salt
200 g 70% dark chocolate, to coat (7.5 ounces) (I used milk chocolate too)
Salted, roasted almonds, optional but wonderful.

Cook notes: I used salted almonds to place on the tops of the bars before they hardened. I also made a batch using dark chocolate and milk chocolate. Loved them both ways. Keep in mind the dough/candy is very sticky so use wet fingers when molding them into a pan or molding/rolling them into balls. I prefer making these into balls or oval shapes instead of bars. But do what you like.

Combine coconut with condensed milk, add a pinch of salt and mix until smooth.

Refrigerate for 20 minutes to harden up. At this point you can: place the mixture into a small pan and cut out bars after they’ve hardened OR you can roll them into oval shapes (like eggs) or balls.
I chose the latter since it’s a lot easier than slicing them into bars. The dough is very sticky so use wet fingers to mold. After you’ve molded them into balls or ovals, place on parchment lined trays and put in fridge for at least an hour before dipping into chocolate. I also found it a lot easier to gently freeze them a bit (like 5-7 minutes before dipping into chocolate).

Melt the chocolate in a double-boiler. Using two forks roll/dip the balls in the chocolate, making sure to coat all sides. Place on a rack and top with an almond or two if desired.

When all are done refrigerate until the chocolate hardens.
Should make about 15 – 18, depending on the size you roll them