White Chocolate Coconut Truffles are rich, creamy and delicious. They are made of chocolate, butter, and cream then rolled in coconut.
These white chocolate snowballs do not need any baking, and the best thing is that they are made with only five ingredients! They are suitable as a snack or treat.
Easy White Chocolate Coconut Truffles Recipe
This white chocolate truffle recipe is straightforward and so easy to make, you can't go wrong with it. These truffles are an elegant dessert that you can put in a box and give as a gift or serve with a cup of coffee to your friends or guests.
I consider these white chocolate truffles the perfect treat for any holiday season; they are quick, easy and luxurious. They also make a lovely romantic dessert for valentine's day.
Need more white chocolate recipes, check out blueberry white chocolate cake and eggnog bundt cake with white chocolate icing.
Ingredients Used in Making These White Chocolate Coconut Truffles
- White chocolate: Make sure to use the best quality white chocolate available. Using the best quality chocolate makes the truffles taste delicious.
- Heavy cream: It adds great texture to the truffle. Make sure to add the right amount of heavy cream.
- Shredded coconut: This recipe uses unsweetened shredded coconut.
Adding unsweetened coconut balances out the sweetness of the white chocolate. - Butter: It makes the truffle smooth and creamy. Remember to cool down the butter to room temperature.
- Vanilla extract: It adds a great flavour to the truffle.
Topping:
Shredded coconut: Roll the white chocolate truffles in shredded coconut for extra crunch and coconut flavour.
How to Make White Chocolate Coconut Truffles?
- Roughly chop the chocolate.
- In a microwave-safe bowl, add butter, cream and white chocolate, microwave for 20 seconds or until melted.
- Stir in vanilla extract and shredded coconut, mix well until combined.
- Put in the fridge for 6 hours or until firm.
- Take the white chocolate mixer out of the fridge, scoop a small portion, put it between your hands, form a ball, and then roll it in the shredded coconut.
- Repeat with the rest of the white chocolate mixture.
- Keep them in an airtight container in the fridge.
Top Tips
- Remember to melt the white chocolate carefully. Make sure not to melt it on high heat or for a long time. You may also use the regular double boiler method to melt the white chocolate.
- Make sure to grease your hands before rolling the truffles to avoid sticking.
- If your white chocolate ganache doesn’t firm up enough, add some extra melted white chocolate.
- You can also roll the truffles in the coconut twice to make sure they are coated fully with coconut.
Some Variations
- You can substitute shredded coconut with flaked coconut or desiccated coconut.
- Flavour these coconut truffles with chopped nuts, crushed peppermints, crushed cookies, dried fruits, and granulated or powdered sugar.
- You can substitute heavy cream with coconut milk for a healthier option. You can also substitute it with condensed milk for a sweeter version.
- Make tinted coconuts for some extra colour. Put the shredded coconut in a bag, add diluted food colour and shake well.
- You can roll these truffles in dried fruits or nuts instead of shredded coconut to give them a crunchy texture.
- Feel free to replace vanilla extract with other flavours such as almond, lemon or orange.
Recipe FAQs
It is best to consume these white chocolate truffles within 3 days. If you want them to last longer, you can store them in an airtight container and freeze them for about 2 months.
All you have to do is add extra white chocolate and reheat the mixture until you get the right consistency.
Yes, it is best to refrigerate these truffles as they contain heavy cream and butter. You will need to refrigerate the chocolate truffles until served.
Butter and cream help the white chocolate to melt in a smooth consistency. Remember to use ingredients that are at room temperature, as using cold liquids can cause the chocolate to seize.
The white chocolate ganache may split if you have over-heated the cream. Make sure not to microwave the chocolate mixture on high heat for a long time. Microwave for 20 seconds, and if the chocolate is not melted yet, microwave for 20 seconds more. You can also use a double boiler to heat the cream mixture.
I prefer using chocolate bars to make these truffles as they are of higher quality and will give a better result, unlike chocolate chips with less flavour. Use good quality unsweetened white chocolate chips for extra rich flavour.
More Dessert Recipes
- No-Bake Energy Bites: Delicious energy bites made with dates, oats, hazelnuts and honey.
- Candied Lemon Slices: Transform ordinary lemon slices into sweet candy, use them as a snack or cake decoration.
- Double Chocolate Flapjacks: Healthy and quick flapjack bars for easy on the go breakfast.
- Danish Wedding Cookies: Delicious Mexican snowball cookies.
- Mini Kunafa With Ricotta Cheese: A Meditranian classic dessert.
- Lazy Cake - No-Bake Chocolate Biscuit Cake: A delicious cake made with biscuit crumbs and chocolate ganache.
- Basbousa ( Semolina Cake ): A delicious Mediterranean cake made with semolina flour and soaked in sugar syrup.
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Recipe
White Chocolate Coconut Truffles
Ingredients
- 200 g white chocolate , chopped
- ¼ cup heavy cream
- ¼ cup shredded coconut , unsweetened
- 2 tablespoon butter
- 1 teaspoon vanilla extract
Topping
- ¼ cup shredded coconut
Instructions
- In a microwave-safe bowl, add butter, cream and white chocolate, microwave for 20 seconds or until melted.¼ cup heavy cream, 2 tablespoon butter, 200 g white chocolate
- Stir in vanilla extract and shredded coconut, mix well until combined.1 teaspoon vanilla extract, ¼ cup shredded coconut
- Put in the fridge for 6 hours or until firm.
- Take the white chocolate mixer out of the fridge, scoop a small portion, put it between your hands, form a ball, and then roll it in the shredded coconut.¼ cup shredded coconut
- Repeat with the rest of the white chocolate mixture.
- Keep them in an airtight container in the fridge.
Notes
- Remember to melt the white chocolate carefully. Make sure not to melt it on high heat or for a long time. You may also use the regular double boiler method to melt the white chocolate.
- Make sure to grease your hands before rolling the truffles to avoid sticking.
- If your white chocolate ganache doesn’t firm up enough, add some extra melted white chocolate.
- You can also roll the truffles in the coconut twice to make sure they are coated fully with coconut.
Some Variations
- You can substitute shredded coconut with flaked coconut or desiccated coconut.
- Flavour these coconut truffles with chopped nuts, crushed peppermints, crushed cookies, dried fruits, and granulated or powdered sugar.
- You can substitute heavy cream with coconut milk for a healthier option. You can also substitute it with condensed milk for a sweeter version.
- Make tinted coconuts for some extra colour. Put the shredded coconut in a bag, add diluted food colour and shake well.
- You can roll these truffles in dried fruits or nuts instead of shredded coconut to give them a crunchy texture.
- Feel free to replace vanilla extract with other flavours such as almond, lemon or orange.
Nutrition
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If you make this white chocolate truffles recipe, make sure to tell me how it turns out in the comment section below. Also, don't forget to leave a star rating. Your feedback is so helpful and important to me!
Rose
Wow, these white chocolate snowballs are impressive. They are so creamy and rich. I totally am in love with them.
Kate
I tried this truffles recipe with dark chocolate instead of white chocolate. It was lovely.