Soft and creamy, these fudgy dulce de leche truffles with coconut and nuts are easy to make and such a crowd-pleaser! The combination is irresistible and might make you a huge fan. They keep for a week refrigerated and can be frozen.
Coconut is one of the best pairing flavors for dulce de leche. And these fudgy balls prove it.
As with most truffles, this recipe is quick and easy to make but requires some time in the fridge. Similar to the dulce de leche fudge we love so much.
They can be made ahead, and you can have them as a last-minute dessert or snack while watching the latest series, for game night or last-minute guests at home.
They're a worthwhile addition to our candy category, which has been growing a lot in the last year.
I have a lot of recipes with dulce de leche.
That's because I'm from Argentina, which is that milky jam's birth country - I know there might be some rivalry with neighboring countries about this, but I'm standing my ground as founder since it's our most used spread by a landslide.
What is dulce de leche?
Dulce de leche is a sweet jam made with milk, sugar and baking soda, the latter being accountable for its dark color. It takes a few hours to make and there are as many tips and tricks as grandmothers in this country. Each with its own recipe.
We have an abundance of brands and styles, pretty much like peanut butter in the US, and use it a lot, as you might imagine.
What does it taste like?
The flavor is very sweet, similar to caramel but not quite.
It does have a milk undertone, something that caramel lacks, and some might say it's not as sophisticated, and they might be right. I'm a raving fan, so my opinion is biased.
Easy steps for making truffles
- Mix all ingredients in a bowl, except the coconut or sprinkles used to roll them in.
- Pour this mixture into a pan for quicker cooling, or leave it in the same bowl. Cover and refrigerate.
- Takes spoonfuls and quickly form balls the size of nuts.
- Roll them in shredded coconut (lightly toasted is better), sprinkles, or ground nuts.
- Refrigerate until cold, or freeze them for 10 minutes before eating.
What type of dulce de leche should you use?
Use dulce de leche 'repostero', which is bakers or pastry in Spanish.
This means the dulce de leche is thicker and made for fillings and piping where you need it to hold and not drip. And you won't need to add as much powdered sugar, which can create a too-sweet truffle.
Rolling the truffles
You can use whatever you want to roll these fudge balls in - I used sprinkles for fun, but lightly toasted coconut is the best option.
- Cold truffles: it's essential to roll them well and not make a mess. Or at least not a large one.
- Coconut: shredded unsweetened is the best combination. I recommend it as your first choice.
- Ground nuts or cookies: they also work very well. As do sprinkles, though they are not the best to bite.
Related recipes you might like:
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- 1 pound + 3 tablespoons (500g) dulce de leche 'repostero' (see Notes below)
- 4 tablespoons (60g) unsalted butter, room temperature
- 1 tablespoon coffee liquor, optional
- 1 teaspoon pure vanilla extract
- 1 and ¾ to 2 and ¼ cups powdered sugar (it varies depending on the type of dulce de leche you use)
- 1 cup (100g) ground walnuts (lightly toasted is better for flavor)
- 4 tablespoons shredded coconut (lightly toasted is better for flavor)
- Extra shredded coconut or sprinkles
- Mix dulce de leche, butter, liquor, vanilla, powdered sugar, and walnuts until you have a paste. It will be soft.
- Refrigerate covered until it firms up enough to make balls.
- When ready, put shredded coconut and sprinkles (or whatever you’re using for coating) in shallow dishes.
- Take a large teaspoon mixture and make balls with your hands (it might get messy), the size of walnuts and roll in desired extras.
- Keep refrigerated.
- Liquor: you can use cognac or Frangelico or any other you think goes well with caramel. Omit if making for kids.
- Depending on the dulce de leche you use add 1-2 tablespoons extra coconut if fudge mixture is too soft. Same goes for the largest amount of powdered sugar in the recipe.
- Besides sprinkles or coconut, you can roll the fudge balls in finely chopped nuts or ground cookies.
- Repostero means pastry or baking and is thicker than regular dulce de leche. I always use dulce de leche repostero Vacalin.
- They can be frozen.
- Variation: use peanut butter instead of dulce de leche.
- Coatings: roll them in ground nuts or ground cookies.
- Prep Time: 20 minutes
- Refrigeration time: 2 hours
- Category: Candy
- Method: Mixing
- Cuisine: International
Keywords: dulce de leche truffles