Coconut White Chocolate Truffles
These creamy decadent truffles are made with coconut and white chocolate. The perfect no bake treat perfect for anytime. Holiday or just because!
Ingredients
- 6 ounces white chocolate (good quality) chopped
- 3 tablespoons cream (heavy, whole or whipping - at least 30% fat)
- 1 tablespoon butter (salted)
- 1 teaspoon vanilla
- ⅓ cup unsweetened coconut shredded
EXTRAS
- ½ cup unsweetened coconut shredded or finely chopped nuts (or half and half)
Instructions
- Using a microwave or bain marie method stir until melted and smooth the chocolate broken into pieces, the cream and butter. Remove from heat and stir in the vanilla and coconut.
- Remove from heat and stir in the vanilla and coconut.
- Cover the bowl with plastic and refrigerate until firm approximately 2-3 hours.
- Remove the chocolate from the fridge and form into small golf ball size balls*. Roll the balls in the coconut or finely chopped nuts. Place on a parchment paper lined dish or small cookie sheet, cover with plastic and refrigerate until ready to serve. Remove from fridge and serve room temperature. Enjoy!
*Using a small ice cream scoop or heaping teaspoon.
Notes
Store the truffles in an airtight container in the refrigerator. They will keep for up to 7 days. Bring them to room temperature before serving.
Truffles can be frozen although they may develop a discoloration also known as bloom, although it won't affect the taste and will be less obvious when using white chocolate. Place the truffles in a freezer safe container with parchment paper between the layers. They will last in the freezer for up to 6 months. Thaw the chocolates in the fridge overnight. Serve at room temperature.
Nutrition
Calories: 120kcalCarbohydrates: 9gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 23mgPotassium: 68mgFiber: 1gSugar: 8gVitamin A: 87IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!