German Chocolate Truffles

Do we have any German chocolate cake lovers? I don’t have a cake today, but I do have truffles and they so darn good.

I have to confess to you that I’m not a huge coconut fan. I hate how it just lingers in my mouth after I’ve chewed it up, but I did find a way that I like it. Toasted!

So with like toasted pecans, toasted coconut sort of takes on a different texture. It’s more crumbly and less fibrous. I like it! Not as much as I like toasted pecans, but we’re a step in the right direction.

Ingredients

• 3 yolks
• 1 can 14 oz. sweetened condensed milk
• 3/4 cup light brown sugar, packed
• 1/2 cup (1 stick) butter, cubed
• 1 tsp. vanilla extract
• 4 oz. German chocolate
• 1 + 1/4 cups toasted coconut
• 1 cup toasted pecans
• 1 + 1/2 cups milk chocolate coating chocolate
• 2 T. toasted coconut, optional

Instructions

1. Preheat oven to 325 degrees. 
2. Sprinkle coconut on baking sheet. Place into the oven for about 10 - 15 minutes until golden brown. Remove from oven and let cool. Do the same with the chopped pecans. Set aside.
3. In a medium saucepan, add in the egg yolks and sugar. Stir until combined.
4. .............................

for full recipes please see : www.cookiedoughandovenmitt.com

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