These cute little truffles would make a nice little home made Christmas gift. You can make them up to one week ahead before you need them – they keep very well in the fridge. If you know someone who loves both white chocolate and coconut these are a perfect little gift idea 🙂
Makes 15-20 large or 25-30 bite sized truffles. They will keep up up to one week in the fridge stored in an airtight container.
250g white chocolate
100ml double cream
25g unsalted butter
200g white chocolate
100g shredded/dessicated coconut
Over a low heat, slowly melt the chocolate, cream & butter together in a heatproof bowl set over a pan of simmering water. When the mixture is melted and smooth, take off the heat and pour onto a small tray lined with baking paper. Place in fridge for a couple of hours. Using a teaspoon, roll little spoonfuls of the chocolate and roll.into little balls with your hands. I won’t lie, this gets a bit sticky! Place each truffle on a piece of clean baking paper.
When you’re finished, pop them in the fridge to firm up for about one hour.
When you’re ready, melt your 200g chocolate. Place your coconut on a flat plate. Take your truffles out of the fridge. Using a fork to help you, dip each truffle in the melted chocolate. Then roll generously in the coconut. Pop your truffles back in the fridge to firm up.
I linked this post onto recipe of the week over at Emily’s lovely blog A Mummy Too – if you get a chance, pop over and pay her a visit – her site is fantastic!
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