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Close-up of a bitten coconut-coated white chocolate truffle with other truffles blurred in the background

White chocolate truffles

Creamy white chocolate truffles mixed with coconut, chilled until scoopable, then rolled and coated in desiccated coconut for a snowy finish.
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Prep Time 20 minutes
Cook Time 0 minutes
rest time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 16 truffles
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Truffle base
  • 8 oz 225 g White chocolate finely chopped
  • 1/4 cup 60 ml Heavy cream
  • 1/2 teaspoon Vanilla extract
  • 1 1/2 tablespoon 23 g Butter unsalted
  • pinch salt
For the filling
  • 1/3 cup 33 g Unsweetened shredded or desiccated coconut for the filling
For coating
  • 1/4 cup 25 g Desiccated coconut for coating

Equipment

  • Cutting board
  • Chef’s knife
  • Heat-safe mixing bowl
  • Silicone spatula
  • Measuring cups and spoons
  • Plastic wrap
  • Small cookie scoop (optional)
  • Plate or shallow bowl (for coating)

Method
 

  1. Finely chop the white chocolate and place it in a heat-safe bowl.
  2. Add the heavy cream and butter. Melt gently (microwave in short bursts, stirring well each time) until smooth.
  3. Stir in vanilla extract, a pinch of salt, and the coconut for the filling until evenly combined.
  4. Cover and refrigerate until firm enough to scoop and roll, about 60–90 minutes.
  5. Scoop and roll into truffles, then roll each one in desiccated coconut to coat. Chill 15–20 minutes before serving.

Nutrition

Calories: 110kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2.2gCholesterol: 10mgSodium: 25mgPotassium: 45mgFiber: 1gSugar: 9gVitamin A: 80IUCalcium: 35mgIron: 0.2mg

Video

Notes

  • Melt slowly to avoid overheating or seizing white chocolate.
  • If the mixture is too thick after melting, stir in 1–2 teaspoons warm cream.
  • Swap vanilla for 1/4 teaspoon almond or coconut extract.
  • Coatings: cocoa powder, chopped pistachios, or powdered sugar (work quickly so it doesn’t melt).
  • Storage: keep chilled for the best texture.

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