A fantastic way to get a white chocolate fix, these elegant little desserts are so simple to put together, and taste so damn good.
We recommend using unsweetened coconut in this recipe because the white chocolate is already so sweet. Believe us, the coconut provides balance.
White Chocolate Coconut Truffles
Smooth truffles combining creamy white chocolate and shredded coconut. Decadent, bite-sized, and perfect for gifting or dessert boards.
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
20
servingsPrep time
10
minutesCooking time
0
minutesCalories
210
kcalTotal time
10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
250 grams White Chocolate.
0.33 cup Heavy cream
0.75 cup Unsweetened coconut-desiccated
0.75 tsp Vanilla
Directions
- In a heat-proof bowl add the white chocolate and the cream. Heat in the microwave in 20-30 second intervals, being careful not to overheat as the chocolate can burn.
- Once totally melted, stir through about 1/3 of a cup of the desiccated coconut. Reserve the rest for coating the truffles.
- Place the truffle mixture in the fridge and leave overnight or for at least 4 hours. Scoop out using a teaspoon, rolling the truffles into bite-sized balls. Roll each one in the remaining coconut.
- Store the white chocolate truffles in the fridge for as long as one week. Always serve cool.
We aren’t sure there are two flavours more suited together than white chocolate and coconut, particularly in these White Chocolate Coconut Truffles.
Sounds like it may have been overbaked. A larger tin makes the cake shallower, so it can cook faster. Try…