Description
Enjoy these delectable White Chocolate Coconut Truffles, a perfect blend of creamy white chocolate and shredded coconut.
Ingredients
Scale
- 250g white chocolate, chopped
- 1/2 cup heavy cream
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- Additional shredded coconut for coating
- Powdered sugar for dusting (optional)
Instructions
- Melt the Chocolate: Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Do not boil. Pour the hot cream over the white chocolate. Let it sit for 2-3 minutes, then stir until smooth.
- Combine Ingredients: Add the shredded coconut and vanilla extract to the melted chocolate mixture. Stir until fully combined.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for about 2 hours, or until the mixture is firm enough to scoop.
- Shape the Truffles: Line a baking sheet with parchment paper. Use a small cookie scoop or a teaspoon to portion out the mixture. Quickly roll each portion into a ball using your hands. Roll each ball in additional shredded coconut to coat.
- Finish and Chill: Place the truffles on the prepared baking sheet. Refrigerate for another 30 minutes to set.
Notes
- Serving Suggestions: Dust the truffles with powdered sugar for an extra touch of sweetness and a snowy appearance.
- Storage: Store the truffles in an airtight container in the refrigerator for up to 1 week.
- Garnish Ideas: Drizzle melted chocolate over the truffles for added elegance.
- Variations: For extra flavor, consider adding a pinch of salt or a dash of almond extract to the mixture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle