I’m genuinely proud of these orange coconut cream filled chocolates. The combination of creamy coconut and bright orange is simple but surprisingly elegant. I experimented a few times before landing on the perfect texture: room temperature was too soft and grainy, the freezer made the centers too hard, but chilling them in the refrigerator until slightly firm produced a silky, melt-in-your-mouth center with a crisp chocolate shell. If you want the best eating experience, keep them chilled and let them warm only a minute or two before serving.
These candies must be stored in the refrigerator. The filling is a cream-soft coconut center that melts immediately on the tongue, while the tempered chocolate gives a satisfying snap. Because the filling contains fresh orange juice, I recommend freezing them if you make them well in advance of an event. When stored airtight in the fridge, they keep their flavor and texture for a reasonable time—just be sure they are sealed to prevent absorbing refrigerator odors. Before serving, place them in the refrigerator to reach the ideal temperature and serve within a few minutes after removing for best texture. The coconut oil in the chocolate causes them to warm and soften on your fingers fairly quickly, which is part of their charm.
Although I call them candies, these filled chocolates are a healthier treat compared with most store-bought filled chocolates. They don’t have the overly sugary, ultra-smooth fondant center found in many commercial candies, but that’s a benefit: you avoid the sharp sugar spike and still enjoy an indulgent flavor. Even if you don’t usually choose coconut, this recipe is a much better option than many commercially produced confections.
If you’re avoiding dairy, use dairy-free dark chocolate or a vegan white chocolate for decorating. A simple dunk in dark chocolate is excellent and requires no decoration at all. I advise fully dipping each piece—partially coated candies don’t hold together as well and won’t offer the same snap and contrast between chocolate and filling.
I’m no professional chocolatier, so my decorations aren’t perfect. A thin drizzle of white chocolate over dark chocolate may flake slightly when bitten, but the flavor remains the same. The slight imperfections don’t affect the taste, and these truffles are all about texture and bright orange-coconut flavor.
Coconut Cream Filled Chocolates
Makes approximately 24 candies (1 tablespoon sized)
- 1/2 cup coconut butter (store-bought or homemade)
- 1/2 cup fresh orange juice (blood orange makes a slightly pink hue; it may be tarter)
- 1/2 teaspoon very finely grated orange zest (optional; juice alone is mild)
- 2–3 tablespoons raw honey, agave, or another mild liquid sweetener
- Pinch of sea salt
- 3.5 oz (about 100 g) dark chocolate (a chocolate bar melts more smoothly than chips)
- 2 teaspoons coconut oil
- White chocolate for decoration (optional; about 1/4 cup chips)
If you can’t buy coconut butter, make it in a food processor or high-speed blender from unsweetened shredded coconut. Larger shreds work best. Expect 10–15 minutes of processing for a smooth, spreadable butter; lower-powered machines may leave slight graininess, which is fine for this recipe. Use at least 3 cups shredded coconut when making your own to ensure it comes together properly.
To make the coconut-orange filling, liquefy the coconut butter (a few seconds in the microwave will do if it’s solid). Mix in the fresh orange juice, zest, sweetener, and a pinch of sea salt. Stir thoroughly, scraping the bowl sides so the mixture is uniform. Spoon the filling into small silicone molds or plastic chocolate molds. The mixture will be fairly liquid—place the filled molds on a level tray and freeze until solid, at least 1–2 hours. If you don’t have a flat, level surface for the freezer, chill them in the refrigerator for 15–20 minutes first to firm up, then transfer to the freezer. Once set, unmold the pieces onto parchment or a nonstick mat and return them to the freezer to stay cold while you prepare the chocolate.
Chop the dark chocolate and melt it with the coconut oil using a double boiler or carefully in short bursts in the microwave, stirring frequently. If melted chocolate is too hot it will soften the centers, so cool the chocolate slightly until just warm before dipping. Work quickly: dip each frozen center, starting top down, using a fork to turn and fully coat it, letting excess chocolate drip off before placing the candy back on the parchment. Chill the dipped chocolates in the freezer for 10–15 minutes to set. For white chocolate decoration, melt the white chocolate, place it in a small plastic bag, snip a tiny corner, and drizzle thin lines across the chilled chocolates. Chill briefly until the decoration sets, then store the finished candies in an airtight container in the refrigerator for at least one hour before serving.
Note: If you lack individual molds, pour the filling into a shallow, lined pan and freeze solid. Remove the slab, cut into bite-sized pieces, refreeze briefly to firm them, then dip in chocolate. Lining the pan with plastic wrap or parchment makes removal much easier.
