German Chocolate Cake Truffles
These nutty, sweet orbs are made from delicious German chocolate cake and coconut pecan frosting rolled together into balls, then coated in a chocolate shell. Decorate with a sprinkle of coconut and chopped pecans to give a hint as to what’s inside!
Servings: 30 truffles
Ingredients
- 1 prepared German chocolate cake (either from a mix or using my from-scratch recipe)
Coconut Pecan Frosting
- 2 cups evaporated milk
- 2 cups granulated sugar
- 1 cup salted butter
- 1 Tablespoon vanilla extract
- 6 egg yolks
- 1/4 teaspoon salt
- 3 cups shredded, sweetened coconut
- 1 3/4 cups chopped pecans
Assembly
- 1 1/2 pounds milk chocolate chopped
- Additional coconut for decorating
- Additional chopped pecans for decorating
Instructions
- Prepare cake according to package or recipe instructions, then set aside to cool.1 prepared German chocolate cake
- For frosting, combine evaporated milk, sugar, butter, vanilla extract, egg yolks, and salt in a saucepan. Stir constantly over medium heat using a heat resistant spatula or a wire whisk until thickened.2 cups evaporated milk, 2 cups granulated sugar, 1 cup salted butter, 1 Tablespoon vanilla extract, 6 egg yolks, 1/4 teaspoon salt
- Add coconut and pecans and stir to combine. Allow to cool in a refrigerator or chill on an ice bath if needed immediately.3 cups shredded, sweetened coconut, 1 3/4 cups chopped pecans
- To assemble, in a large bowl, use your hands to crumble cake into small crumbs. Spoon coconut pecan frosting into bowl and stir until mixture is well-combined.
- Use a small scoop to scoop even size balls of dough. Roll dough between your palms until round like a ball. Place on a baking sheet covered with parchment paper, and refrigerate or freeze for 1 hour.
- Place chopped chocolate in a microwave-safe bowl and microwave it until melted, stirring every 20 seconds to prevent overheating.1 1/2 pounds milk chocolate
- Using a fork, submerge a cake ball in melted chocolate. Gently tap fork on side of bowl to remove excess coating. Replace dipped truffle on baking sheet covered with parchment paper. Top each truffle with a sprinkle of coconut and chopped pecans. Repeat with remaining cake balls.Additional coconut, Additional chopped pecans
- Refrigerate truffles to set coating, about 15 minutes. Truffles are best served at room temperature, but must be stored in refrigerator in an airtight container.
Nutrition
Calories: 407kcal | Carbohydrates: 45g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 234mg | Potassium: 227mg | Fiber: 3g | Sugar: 36g | Vitamin A: 285IU | Vitamin C: 0.5mg | Calcium: 83mg | Iron: 2mg
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