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