Easy recipe for creamy white chocolate ganache truffles rolled in coconut.
Ingredients
- 300 grams (2 cups) good quality white chocolate, broken into pieces
- 80 ml (1/3 cup) thickened or heavy cream (at least 35% fat)
- 40 grams (2/3 cup) shredded coconut
Instructions
- Place chocolate and cream in a microwave-safe bowl.
- Heat in the microwave, stirring every 30 seconds, until smooth and creamy. Leave to cool slightly. Cover with plastic wrap and place in the fridge for at least 2 hours to set.
- Once the ganache has become firm, use a small cookie scoop to spoon out roughly one or two teaspoons of ganache per truffle. Roll smooth using your hands.
- Drop the truffles in the coconut and roll around, pressing the coconut onto the truffle using your hands, before setting on a plate. Continue with remaining truffles.
- Store truffles in the fridge in an airtight container.
Notes
White chocolate: I recommend buying a block of white chocolate, rather than chocolate melts or chocolate chips. While they will work, they won’t taste as nice – and there’s nowhere to hide in this recipe. You don’t have to use something super fancy, but maybe splurge on a nicer brand of chocolate for this special treat.
Cream: I recommend using a high fat cream for this recipe – at least 35% fat. I use thickened cream. It may also be called heavy cream or pouring cream.
Coconut: As I mentioned, you can use anything you like to finish these truffles. I love to roll them in shredded coconut – you can even lightly toast the coconut before rolling to intensify the flavour. Other topping ideas include Oreo crumbs, crushed nuts like pistachios or a dip in dark chocolate.
Variations: You can also mix up the flavour of these White Chocolate Truffles by adding some different flavours. For example, you could stir through some dried cranberries or pistachios, or even some lemon zest. You could add a dash of vanilla extract or even a teaspoon or two of rum.
Updated recipe: This recipe was originally posted in 2018. The original recipe included 20 grams of butter and only 60 ml (1/4 cup) cream. Since retesting the recipe and taking on reader feedback, I’ve omitted the butter and added slightly more cream.
