German Chocolate Truffles

German Chocolate Truffles are a delectable combination of rich German chocolate cake crumbles, coconut, and pecans, coated in smooth milk chocolate. This easy recipe yields decadent treats perfect for any gathering or sweet craving.

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Our recipe for German Chocolate Truffles is a luxurious treat that’s also easy to make. With rich German chocolate cake crumbles, sweet coconut, and crunchy pecans, these truffles are everything you love about decadent German chocolate cake in bite-size form.

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Whether you’re hosting a party or simply satisfying a sweet tooth, these 2-bite German truffles are the perfect option. Plus, with just 45 minutes of prep time and simple ingredients, you can make them even when you’re short on time.

German Chocolate Truffles Ingredients

Our German Chocolate Truffles recipe uses real German chocolate which is a dark, rich chocolate variety that includes a bit of coffee for a strong, bitter taste. When blended with the other sweet ingredients in the recipe, you end up with sinfully delicious cake balls that we just can’t get enough of.

Substitutions and Additions for German Chocolate Cake Balls

If you find yourself missing an ingredient or wanting to experiment with different flavors, here are some simple substitutions and additions you can try to customize your German Chocolate Truffle recipe:

German Chocolate Cake Mix: Experiment with other cake mixes like chocolate, devil’s food, or even red velvet. Adjustments ingredients for the cake mix and baking times as needed.

Sweetened Condensed Milk: Substitute with coconut cream for a dairy-free option, or to infuse even more coconut flavor. 

German Chocolate Baking Bar: If you can’t find German chocolate, you can substitute with semi-sweet or dark chocolate baking bars. If you use an unsweetened chocolate bar, make sure you add some white or brown sugar to add sweetness to the filling.

Sweetened Shredded Coconut: Feel free to swap in unsweetened shredded coconut if you prefer a less sweet truffle. You can also make toasted coconut in the oven for added flavor and crunch. Don’t love coconut? Use extra pecans instead.

Pecans: Walnuts or almonds can be used as a substitute for pecans if desired. 

Spices: You can try adding a teaspoon of cinnamon or a pinch of nutmeg to the filling for a warm and spicy flavor.

Milk Chocolate Almond Bark: If you’re a dark chocolate lover, you can substitute with dark chocolate almond bark or high-quality chocolate melting wafers (like Ghirardelli).

Remember, any substitutions may alter the taste and texture of the truffles, so use them at your own discretion. Don’t hesitate to get creative and tailor the recipe to your preferences and dietary needs.

How To Make This German Chocolate Truffles Recipe

From preparing the cake to rolling the balls, and finally coating the truffles in chocolate, this guide will walk you through the process from start to finish. In less than an hour, you’ll be savoring your first bite of these mouthwatering German chocolate cake truffles.

STEP ONE: Preheat the oven and spray your baking pan with baker’s spray. 

STEP TWO:​ Prepare the German chocolate cake mix according to the box directions. Bake the cake and let it cool completely.

STEP THREE: Once fully cooled, crumble the cake into a large mixing bowl and set aside for now.

STEP FOUR: Begin to make your filling. In a medium saucepan, heat the unsalted butter, sweetened condensed milk, and large egg yolks over medium-low heat. Whisk to combine as the butter melts.

PRO TIP: Make sure you heat the mixture very slowly and whisk constantly so the egg yolks don’t scramble as it heats up.

STEP FIVE: Once the butter is melted, increase the stovetop to medium heat and cook the mixture for six to nine minutes, whisking constantly so it doesn’t burn. Cook until the filling reaches a very thick consistency, similar to warm fudge or thick pudding. 

STEP SIX: Remove the saucepan from the heat and add in the finely chopped German chocolate bar and natural vanilla extract. Whisk the chocolate into the warm mixture until it has completely melted and it smooth.

STEP SEVEN: Next, add the sweetened shredded coconut flakes to the filling along with the finely chopped pecans. Stir to combine the mixture together to make a coconut pecan frosting.

STEP EIGHT: Add the warm mixture to the crumbled cake. Use a large spoon or rubber spatula to combine everything together, being sure to completely incorporate all the cake with the German chocolate filling. Your cake mixture should have a thick, uniform texture.

STEP NINE: Cover the bowl with plastic wrap and set it in the fridge to chill for at least one hour. This lets the mixture firm up enough to scoop and roll into balls.

STEP TEN:​ Line two large baking with parchment paper or a silicone baking mat and set aside.

STEP ELEVEN: Remove the bowl cake mixture from the refrigerator and use a small cookie scoop to portion out a 1 tablespoon-sized amount of filling. Using the palms of your hands, roll the filling into a smooth ball.

STEP TWELVE: Place the truffle onto one of the prepared baking trays. Repeat until all the German chocolate truffles have been scooped and rolled into smooth, 1-inch balls. Cover the baking tray with plastic wrap and refrigerate the German chocolate balls for 1 hour.

STEP THIRTEEN: About 10 minutes before your cake balls come out of the fridge, start to prepare your coating. In a medium-sized microwaveable bowl, melt the chocolate almond bark on high for 1 minute. Stir, then heat in 30-second increments until the chocolate almond bark can be stirred into a smooth consistency.

PRO TIP: When melting the chocolate almond bark, be sure to follow the directions or your brand’s packaging for best results. Some brands of chocolate almond bark provide a melting tray with their packaging to be used in the microwave. For your reference, we used a 1000 watt microwave for this recipe. 

PRO TIP: This recipe makes 48 truffles, so we think the best way to decorate is to start by melting half the chocolate almond bark and dipping half the balls, then melting the remaining chocolate almond bark and dipping the remaining balls. 

STEP FOURTEEN: Place a truffle onto a fork and gently dip it into the melted chocolate. Turn it carefully to coat all sides of the truffle, then gently lift it out of the chocolate, allowing any excess chocolate to drip back into the bowl. If needed, gently tap the fork on the edge of the bowl to help the extra chocolate drip back into the bowl.

STEP FIFTEEN: Use a toothpick or another clean fork to slide the coated German chocolate truffle onto the second baking tray. While the chocolate is wet, sprinkle the German chocolate ball with a bit of sweetened coconut. 

PRO TIP: We recommend you decorate each truffle with coconut immediately after you’ve dipped it. If you wait too long, the chocolate begins to set and the coconut won’t stick to it.

STEP SIXTEEN:​ Repeat the decoration process until all the truffles have been dipped in the chocolate almond bark and topped with coconut flakes.

STEP SEVENTEEN: Allow the truffles to sit at room temperature for 15 minutes, or place them in the fridge for 5 minutes, to allow the chocolate coating time to set. Then, serve, and enjoy!

How To Serve German Chocolate Truffles

​From a quick snack on the go to a fancy dessert for a holiday dinner, these German chocolate truffles are easy to serve! Here are some ideas:

Serve on a Dessert Platter: Take these truffles to a party arranged on a dessert platter, garnished with a sprinkle of cocoa powder or powdered sugar. They’ll look fancy, but they’ll be so easy to enjoy.

Pair with Fresh Fruit: Elevate the flavor experience by serving the truffles alongside a selection of fresh fruit. The sweetness of berries or sliced tropical fruits like pineapple and mango perfectly complements the rich chocolate and coconut flavor.

Create a Truffle Tower: For a fun and eye-catching display, stack the truffles in a tower formation on a tiered serving stand.

Incorporate into a Dessert Board: Include German Chocolate Truffles as part of a decadent dessert board alongside an assortment of other sweet treats like coconut brownies, cookies, and mini cheesecakes.

German Chocolate Overload: Enjoy these chocolate truffles alongside other German chocolate desserts. Create a dessert platter that includes German chocolate brownies, cake, and fudge! 

German Chocolate Cake Pops: Use cake pop sticks to turn these truffles into cake pops! Insert the sticks before you dip into the melted chocolate, and allow them to set using a cake pop stand or a piece of styrofoam.

These chocolate balls are perfect for celebrations. They make a sweet gift for a friend in a cute dessert box tied up with a ribbon. Serve to guests at a dinner party, take to the office, or enjoy one (or two) with an afternoon coffee or tea. They’re even ideal as part of your holiday cookie exchange!

No matter the occasion, these versatile German Chocolate Truffles are sure to be a hit, adding a touch of decadence and delight to every event.

MORE TRUFFLE RECIPES

Dessert Bars

Lemon Truffles

No Bake Desserts

Chocolate Orange Truffles

How To Store German Chocolate Truffles

Once you’ve made your German Chocolate Truffles, you’ll want to make sure they stay fresh. Here’s how to store your truffles to maintain their freshness and taste:

MAKE AHEAD: You can prepare these German Chocolate Truffles ahead of time, making them a convenient option for parties and holidays. After coating the truffles in chocolate and topping them with shredded coconut, store them in an airtight container in the refrigerator for up to 1 week. This allows you to prepare them in advance, saving time on the day of your event.

IN THE FRIDGE: Place the truffles in an airtight container and store them in the refrigerator. They’ll stay fresh for up to 1 week when properly stored. Be sure to cover the container tightly to prevent any moisture or odors from affecting the flavor.

IN THE FREEZER: If you want to extend the shelf life of your German Chocolate Truffles, you can store them in the freezer. Place the truffles in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to a freezer-safe container or resealable Ziploc bag, removing as much air as possible to prevent freezer burn. The truffles will keep well in the freezer for up to 6 weeks.

Why These German Chocolate Truffles Are The Best

There’s an undeniable charm to these homemade German Chocolate Truffles that makes them an instant favorite. 

From their rich, indulgent flavor to their elegant presentation, there are countless reasons why we love this recipe.

Decadent Flavor: You can’t deny just how delicious these rich, chocolatey, coconut-filled treats are. It’s really hard to eat just one!

Easy Recipe: These yummy chocolate balls are easy to make. The recipe isn’t complicated, but the truffles look like you baked all day to make them!

Homemade Goodness: These truffles look like something you picked up at your local bakery, but you made them yourself! You’ll impress your family and friends with these tasty chocolate balls, and they’ll be so much yummier because you made them from scratch.

Enjoy every bite of your rich homemade German Chocolate Truffles, blending decadent chocolate with coconut and pecans for the ultimate sweet treat. Enjoy the convenience of crafting your own gourmet confections in your own kitchen!

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German Chocolate Truffles

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German Chocolate Truffles are a delectable combination of rich German chocolate cake crumbles, coconut, and pecans, coated in smooth milk chocolate. This easy recipe yields decadent treats perfect for any gathering or sweet craving.

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 48 truffles

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Ingredients

  

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For the Cake

• 15.25 ounces German Chocolate Cake, Duncan Hines Brand (plus ingredients listed on box to prepare the cake – 1 cup water, 3 large eggs and ½ cup vegetable oil – baked and cooled according to package directions in a 9×13 pan)

For the Filling

• ½ cup unsalted butter, room temperature
• 14 ounces sweetened condensed milk
• 3 large egg yolks, room temperature
• 4 ounces German chocolate baking bar, finely chopped
• 1 teaspoon vanilla extract
• 1 ¼ cups sweetened shredded coconut
• ¾ cup finely chopped pecans

Chocolate Coating and Garnish

• 32 ounces milk chocolate almond bark (two 16 ounce packages)
• ¼ cup sweetened shredded coconut

Instructions

 

To Make the Cake

• Preheat oven to 350* F. Spray a 9×13 baking pan with baker’s spray.
• Prepare the German Chocolate cake mix according to box directions for a 9×13 pan. Bake and cool the cake completely.
• Once cooled, crumble the cooked cake into a large mixing bowl. Set aside.

To Make the Filling

• In a medium saucepan (3 quart) on medium-low heat, add the unsalted butter, sweetened condensed milk, and large egg yolks. Whisk to combine as the butter melts. Whisk often to keep the egg yolks from scrambling as the mixture heats up.
• Once the butter is melted, increase the heat to medium and cook the mixture, while whisking constantly, for 6-9 minutes or until it reaches a very thick consistency (similar to warm fudge or thick pudding). Be sure to whisk constantly to avoid burning the filling mixture.
• Remove the saucepan from the heat and add the finely chopped German chocolate baking bar and vanilla extract. Whisk until the chocolate has melted completely into the warm filling mixture and the mixture is smooth.
• To the German chocolate filling add the sweetened shredded coconut and finely chopped pecans. Stir to combine all the ingredients together.
• Add the warm filling mixture to the large bowl of crumbled German cake. Using a large spoon or rubber spatula, combine all the ingredients, being sure to completely incorporate all the cake with the warm German chocolate filling. You should have a uniform texture for the truffle filling.
• Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This will allow the mixture to cool enough to scoop and roll into balls.
• Line 2 large baking trays with parchment paper or a silicone baking mat. Set aside.
• Remove the bowl of German chocolate truffle filling from the refrigerator and, using a small cookie scoop, scoop out a 1 tablespoon-sized amount of filling. Place the scoop of filling into the palms of your hands and roll it into a smooth ball.
• Place the truffle onto one of the prepared baking trays. Repeat until all the German chocolate truffles have been scooped and rolled into smooth balls. Cover the baking tray with plastic wrap and refrigerate the truffle balls for 1 hour.

To Make the Chocolate Coating and Garnish

• In a medium, microwave-safe bowl. add the chocolate almond bark. Heat on high for 1 minute, stir, then heat in 30-second intervals until the chocolate almond bark is stirred into a smooth consistency. (see tips for additional heating methods)
• Place a German chocolate truffle onto a fork and gently dip the truffle into the melted chocolate. Turn to coat all the sides of the truffle, then gently lift the truffle from the chocolate allowing any excess chocolate to drip back into the bowl. You can gently tap the fork on the edge of the bowl to help any excess chocolate drip back into the bowl.
• Using a toothpick, fondue stick, or second fork, gently place the chocolate-coated German chocolate truffle onto the second prepared baking tray. Top the truffle with a little of the sweetened shredded coconut while the chocolate is still wet and not set.
• Repeat steps 14 and 15 until all the German chocolate truffles have been coated in chocolate almond bark and topped with sweetened shredded coconut.
• You can allow the German chocolate truffles to sit at cool room temperature for 15 minutes or place them in the refrigerator for 5 minutes to allow the chocolate almond bark to harden and set before placing them onto a serving platter to enjoy.

Notes

• Make sure you heat the filling mixture very slowly and whisk constantly so the egg yolks don’t scramble as it heats up.
• When melting the chocolate almond bark, be sure to follow the directions or your brand’s packaging for best results. Some brands of chocolate almond bark provide a melting tray with their packaging to be used in the microwave. For your reference, we used a 1000 watt microwave for this recipe. 
• This recipe makes 48 truffles, so we think the best way to decorate is to start by melting half the chocolate almond bark and dipping half the balls, then melting the remaining chocolate almond bark and dipping the remaining balls. 
• We recommend you decorate each truffle with coconut immediately after you’ve dipped it. If you wait too long, the chocolate begins to set and the coconut won’t stick to it.

Nutrition

Calories: 230kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 99mg | Potassium: 98mg | Fiber: 1g | Sugar: 23g | Vitamin A: 98IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 1mg

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