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Made with white chocolate and shredded coconut, this snowball-inspired coconut truffle recipe requires just four ingredients, plus an optional dusting of edible glitter!
Why Make This Coconut Truffle Recipe?
I love this coconut truffle recipe because it requires just a few minutes of prep time, making it the ideal project for kitchen multi-tasking—just make the white chocolate ganache and refrigerate, then do something else while it sets. Plus, if you have a well-stocked pantry, you probably already have most of the ingredients for this recipe on hand. I always keep shredded coconut in the cabinet, not just for truffles but for other staple treats like coconut pudding and homemade Mallo cups.
Featuring a creamy white chocolate ganache (tinted blue for a wintery vibe, of course!) rolled in snowy flakes of shredded coconut, these snowball truffles make a seasonally appropraite addition to winter gatherings and holiday dessert tables, and they’re as easy to make as they are to enjoy.
Ingredients for Making Snowball Truffles
To make these coconut truffles, begin by gathering the following ingredients:
- Whipping Cream – Whisked together with melted white chocolate, whipping cream gives the coconut truffles their smooth and creamy texture. If you’re in the US, look for heavy cream instead.
- Chopped White Chocolate – Opt for good-quality chopped white chocolate or chocolate callets, rather than chocolate chips from the baking aisle.
- Flavoring – You can flavor your truffles with vanilla bean paste, coconut flavoring, or a mix of both.
- Blue Food Coloring – For this batch, I used Chefmaster‘s sky blue gel food coloring
- Unsweetened Shredded Coconut – Look for an unsweetened shredded coconut, like Let’s Do Organic, Anthony’s, or Whole Foods 365. Do not use sweetened coconut—combined with white chocolate, the finished product will be much too sweet.
- Edible Glitter – Dust in eddible glitter for a sparkly finishing touch, just like the “sparkle” of freshly-fallen snow.
Choosing the Best White Chocolate for Coconut Truffles
Because it does not contain cocoa like its milk and dark counterparts, white chocolate requires a lower cream-to-chocolate ratio. When working with dark chocolate, I’ll often use a 50/50 ratio for ganaches and truffles, but with white chocolate, I use more chocolate than cream—add too much liquid, and the ganache simply will not be firm enough to roll.
Different types of white chocolate will require different amounts of chilling time, and will also determine how firmly the ganache sets. I’ve had a few misfires with white chocolates stayed somewhat “gooey,” even after spending a full day in the fridge. If you have a favorite white chocolate for truffle-making, reach for whichever brand you know and trust. (I used a Belgian white chocolate containing 26% milk solids.) But in general, opt for a couverture designed for chocolatemaking, rather than chocolate chips.
Special Tools and Equipment
You’ll need a few special tools and pieces of equipment to make the white chocolate ganache, including:
- Bain Marie or Double Boiler – For melting the white chocolate, you’ll need a double boiler. If you don’t have a double boiler, you can set a metal bowl over a pan of simmering water to create a bain-marie, or hot water bath. (Visit this post for complete instructions on how to make a bain-marie for chocolatemaking.)
- Whisk – Whisking makes the ganache ultra-creamy, creating melt-in-your-mouth truffles.
- Small Saucepan – For warming the cream. I use this small saucepan.
- Melon Baller – You’ll need a melon baller for scooping the white chocolate ganache into equally-sized portions.
Tips and Tricks for Making Coconut Truffles
Keep an eye on the fridge. When chilling the ganache, the amount of time required will depend on a number of factors, including the type of white chocolate you’ve chosen, the size of your bowl, and the temperature of your refrigerator. I recommend checking the ganache after an hour or so, and continuing to check periodically until it is firm enough to scoop.
Cover the bowl. Cover the bowl with a tight layer of foil or plastic wrap, to prevent water from damaging the ganache.
Choose high-quality white chocolate. Good chocolate will make a big difference in the taste and texture of your truffles. Opt for high-quality chocolate couverture, rather than chocolate chips.
Take time to chop the chocolate. If using a bar or block of white chocolate rather than callets, chopping the chocolate before whisking in the cream will help it to melt smoothly and evenly.
Don’t overheat the cream. Heat the cream just until it begins to steam, then pour it over the chocolate. Overheating can cause the ganache to separate.
Use a melon baller. A melon baller (if possible, choose one with a release) is ideal for creating evenly-sized truffles.
Store truffles properly. These white chocolate truffles are best stored in the fridge, but for optimal taste and texture, allow them to sit at room temperature for a few minutes prior to serving.
Other chocolate truffle recipes you might enjoy:
Coconut White Chocolate Truffles with Basil
Orange Creamsicle Truffles
Coconut Oreo Truffles
Candy Cane Truffles
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Snowball Truffles (Coconut Truffle Recipe)
- Total Time: 4 1/2 hours (including chilling time)
- Yield: 18 1-inch truffles 1x
Description
A snowball-inspired holiday truffle recipe made with white chocolate and shredded coconut.
Ingredients
75 milliliters whipping cream (1/3 cup)
200 grams chopped white chocolate (7 ounces, or about 1 1/4 cups)
1 teaspoon vanilla bean paste or coconut flavoring
Blue gel or oil-based food coloring (I used Chefmaster‘s sky blue gel food coloring)
45 grams unsweetened shredded coconut (about 1/2 cup), divided
Edible glitter, for dusting
Instructions
In a small saucepan, warm the whipping cream to steaming. Do not boil.
Meanwhile, add the chopped white chocolate to a bain marie or double boiler. Melt, stirring gently, until completely melted. Remove from heat.
Whisk the warm cream into the melted chocolate.
Whisk in the vanilla bean paste (or coconut flavoring) and blue food coloring.
Whisk in 20 grams (1/4 cup) of the coconut.
Cover bowl with clingfilm/plastic wrap and refrigerate until firm enough to scoop, about 4 hours.
Line a small tray with parchment or a silicone mat. With a cookie scoop or melon baller, divide the chilled ganache into 18-20 portions.
Use your hands to roll each portion into a smooth ball, then roll in the remaining coconut.
Refrigerate until firm. Dust with edible glitter before serving.
- Prep Time: 30 minutes
- Chilling Time: 4 hours
- Category: Chocolate
- Method: Stovetop
