Description
Creamy, sweet, and irresistibly tropical — these White Chocolate Coconut Truffles are easy to make and perfect for gifting or snacking. Made with simple ingredients like white chocolate, coconut, and cream, they’re a no-bake treat everyone will love!
Ingredients
- 1 ½ cups white chocolate, finely chopped or chips
- ½ cup heavy cream
- 2 tbsp unsalted butter
- 1 ½ cups desiccated or finely shredded coconut, plus extra for coating
- 1 tsp vanilla extract
- ⅛ tsp salt
- (Optional) 1 tsp coconut extract
- (Optional) Whole almonds or hazelnuts for filling
Instructions
- Melt the chocolate: Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream until hot (not boiling) and pour it over the chocolate. Let it sit for one minute, then stir until smooth.
- Mix in butter and flavorings: Add butter, vanilla extract, and salt. Stir until fully incorporated. Fold in 1 cup of shredded coconut.
- Chill: Cover the mixture and refrigerate for 1–2 hours or until firm enough to roll.
- Shape the truffles: Scoop out small portions (about 1 tablespoon each) and roll into balls. If desired, place a nut in the center of each truffle.
- Coat: Roll each truffle in shredded coconut until fully covered.
- Set: Chill for another 30 minutes before serving or storing.
Notes
- Use quality chocolate: The better the chocolate, the smoother the truffle texture.
- Don’t overheat cream: Boiling can cause the chocolate to seize.
- Add flavor variations: Try lemon zest, matcha powder, or almond essence.
- Serving idea: Present them in mini paper cups for a professional look.
- Storage: Keep refrigerated and serve slightly chilled.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 5 minutes