Lazy Lush Truffles

Name: Lazy Lush Truffles
Prep time: 50 min
Total time: 50 min
Yield: 30 servings
Ingredients: 12 ounces semi-sweet chocolate chips; 14 ounces sweetened condensed milk; 1 teaspoon vanilla extract; 1 tablespoon amaretto liqueur; 1 cup toasted shredded coconut for rolling

By Emma

Certified Culinary Professional

Published on 01 February 2026 • Recipe tested & approved

Chocolate chips melted in fast bursts, then blended with condensed milk and a splash of amaretto for a boozy kick. Rolled into imperfect little balls, coated in toasted coconut instead of the usual cocoa powder. Chill timing is flexible; watch for the mixture soft but firm. Easy tweaks to add flavors like rose or espresso powder. Quick, hands-on, leftover rescue magic or last-minute gift fix.

Prep: 50 min

Cook: 0 min

Total: 50 min

Servings: 30 servings

#no-bake #chocolate #amaretto #dessert #easy #snacks

Chocolate chips heating unevenly in the microwave, the clink and swish as the lumps dissolve. I’ve tried stovetop melters, double boilers—too fancy, too slow. A quick poke in the wave, 25 seconds, stir like hell. Chunky to a molten pool. Sweetened condensed milk adds this silky bulk, thick like caramel but sticky. Vanilla brings warmth, but the amaretto? Game changer; unexpected depth. Then comes the waiting game. Not too cold, not too firm. The right feel is soft but springy under fingers. Grabbing spoonfuls, rolling them messy but neat, coating in rough coconut instead of the boring dull dust of cocoa. Toasted flakes crackle on the teeth, sweet and toasted. You can smell the sweet nutty smell. Store chilled but come back to them a little warmer, let the aromas breathe. Simple takes patience, less fuss, more pleasure.

Ingredients

12 ounces semi-sweet chocolate chips
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon amaretto liqueur
1 cup toasted shredded coconut for rolling

About the ingredients

Semi-sweet chocolate chips are forgiving, no need for fancy couverture. Substitute for dark or milk, but balance sweetness with your condensed milk. Once used white chips, though it’s a different beast—more temperamental, clumps easier, so add a teaspoon of butter to smooth. Sweetened condensed milk locks in sweetness and chewy texture; evaporated milk won’t cut it here. Vanilla is baseline, but feel free to experiment with almond, orange, or rose water for exotic bloom. Amaretto is optional but adds a boozy warmth that cuts sweetness, brightens the mix. Rolling options vary: toasted coconut brings crunch and aroma, crushed nuts add texture, cocoa for bitterness, or freeze-dried powders to punch flavor. Keep an eye on mix firmness, an over-hard batch ruins the tactile pleasure and resists shaping.

Method

Melt and Mix

Microwave chocolate chips in 25-second bursts, stirring vigorously each time. The sound changes from grainy to gloss; that’s your cue. Never overheat—remove when mostly melted. Excess heat makes it grainy; rescue by stirring in a spoon of cream or butter.
Add sweetened condensed milk and vanilla extract. Stir with a wooden spoon until the mixture is glossy and thickening. Splash in amaretto; gives a hint of warmth, unexpected but welcome. Use this step to sneak in other flavors; past tries with espresso powder were a hit too.

Chill and Shape

Let rest at room temp for about 1 hour 45 minutes. The mix should be firm but not rock-hard. Longer, and it turns into a chocolate brick, no fun to shape. If too firm, zap briefly in the microwave and stir to soften.
Using a small melon baller or teaspoon, scoop rounded blobs roughly 3/4 inch wide. Roll quickly between palms; warmth melts surface just enough to hold shape but not too sticky. If hands get messy, dust with a pinch of cocoa powder or powdered sugar.

Coat and Store

Roll truffles in toasted shredded coconut instead of cocoa powder. Adds texture and a sweet, nutty pop. Other options: crushed pistachios, chili powder mix, or freeze-dried raspberry dust for tartness.
Freeze for 10 minutes on parchment-lined tray to set the coating; otherwise, they stick together or disintegrate.
Store airtight, refrigerate up to 5 days or freeze longer. Bring to room temp before serving—flavors bloom and texture softens.
Common pitfalls: too hot chocolate, too cold mixture, impatient rolling. Each wrecks the mouthfeel. Patience here beats rush every time.

Cooking tips

Melting chocolate requires patience and feel—25-second blasts, always stirring to avoid scorching. Watch for glossy sheen, slight fluidity, no grain. Adding condensed milk and vanilla helps bring the mix together—a thick slurry, not runny or stiff. Amaretto stirred in at this stage melts into the batter, distributing flavor evenly. Cooling at room temperature works better than chilling because it prevents cracks and dry edges. The mix should be soft enough to roll but firm enough to hold its shape; practice grabbing a spoonful and gently tossing a ball. Rolled in toasted coconut means fingers coated too—press lightly but firmly. If mixture hardens too much, a quick microwave nudge softens. Store airtight, refrigerate to keep firm but bring to room temperature before serving for best texture. Avoid rushing any step; sugar bloom or grainy chunks can quickly ruin mouthfeel.

Chef's notes

💡 Microwave chocolate in short 25-second bursts stir vigorously each time. Listen to grainy fades to glossy cue. Remove early avoid grainy dry mess. Fix hard chunks with cream or butter stirred in quick.
💡 Add condensed milk vanilla slowly. Stir to thick slurry not runny not stiff. Splash amaretto last. Mix triggers warmth and depth separate from sugar. Other extras like espresso powder or rose water work here but adjust sweetness.
💡 Chill at room temp almost two hours. Watch firmness carefully. Too cold makes brick. Too soft risks meltdown when shaping. Microwave nudge to soften only if stubborn then quickly roll.
💡 Scooping blobs about 3/4 inch use melon baller or teaspoon. Roll between palms fast to melt surface just enough hold shape. Sticky hands fix dust cocoa powder or powdered sugar. Imperfect balls add rustic charm.
💡 Roll truffles in toasted coconut crunch beats cocoa dust boringness. Try crushed pistachios or freeze-dried raspberry powder for texture and tart punch. Freeze 10 minutes on lined tray to set coating avoid clumps or disintegrate during storage.

Common questions

Why microwave chocolate in bursts?

Stops overheating. Avoids gritty lumps. Stirring helps smooth melt. Heat uneven in microwave chips spotty. Short blasts control temp fast.

Can I skip amaretto?

Yes but loses boozy warmth. Try vanilla or almond extract instead add aroma. Amaretto cuts sweetness balances caramel notes. Without, might taste flat to some.

Mixture too firm to shape?

Microwave briefly few seconds. Don’t overheat or melts past perfect. Room temp chilling better than fridge cracks dry edges from cold.

Best way to store truffles?

Airtight container fridge up to 5 days freeze longer. Bring to room temp before serving lets flavor bloom texture back soft. Avoid moisture contact stuck or soggy.