German Chocolate Cake Truffles

In a large saucepan, whisk together the egg yolks, sugar, milk, vanilla until creamy and smooth. Add the butter and cook over medium heat for about 12 minutes, until thick and golden brown. Remove from the heat and stir in coconut and pecans. Cool to room temperature before using. Store leftover frosting in the refrigerator. Enjoy!

Dump the cupcakes and the frosting in a mixing bowl. Stir them together. The consistency should be just moist enough not to be crumbly without being too liquid. Add more frosting as needed.

Scoop the mixture into 1″ balls and roll them smooth between your hands. Set them on a paper plate or freezer safe tray as you roll them. Once all the balls have been rolled, place the tray in the freezer for at least 2 hours prior to dipping them in chocolate.

Combine the chocolate and the coconut oil in a large glass measuring cup or small bowl. Microwave for 1 ½ – 2 minutes on medium power, stir after about a minute and watch closely to avoid burning. Once the chocolate is warm, you should be able to stir it until it is smooth.

Dip the frozen cake balls into the chocolate and transfer it between a couple forks to drain off the excess chocolate. Place the dipped truffles onto a parchment lined tray and once they are all dipped, return to the freezer.

When the truffles are firm, they can be transferred to an airtight container and stored in the freezer for up to 3 months. Serve frozen or transfer to the refrigerator and serve chilled. Enjoy!