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Baked » Recipes » Chocolate

Coconut White Chocolate Truffles

Published: Feb 11, 2021 · Modified: Jan 4, 2023 by Baked · This post may contain affiliate links · Leave a Comment

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Sweet and creamy white chocolate truffles, with a little bite from some coconut in the filling and coating the truffles. A perfect treat!

Truffles on a small glass stand with dried roses.

Dreamy white chocolate truffles, with a hint of coconut in the filling, make a very nice Valentine’s Day gift! If that’s a gift to yourself, even better. (Self care.)

Rolled in extra coconut, these are very slightly tropical but mostly taste of white chocolate. They are quite sweet, of course, and very good if you’re into that! Coconut and vanilla is a classic flavour combination for a reason.

Don’t worry if you don’t love coconut – it doesn’t need to be added if you want classic white chocolate truffles! See the substitutions section for more on that.

Jump to:
  • Ingredients
  • Method
  • Tips and Notes
  • Substitutions
  • Recipe

White chocolate truffles with shredded coconut and chocolate hearts.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

Coconut white chocolate truffle ingredients.

Method

Place the chopped chocolate in a heatproof bowl and set aside. Add the cream to a small saucepan and heat over low-medium. Bring the cream to a low boil.

Pour the hot cream over the chocolate and let it rest for 30 seconds.

  • Cream being poured over the chocolate.
  • Hot cream added to the chocolate.

Whisk to mix. If the chocolate doesn’t melt completely, place the bowl over a simmering pan of water (don’t let the bowl touch the water) and whisk frequently until melted.

  • Whisking cream and chocolate together.
  • Mixture after whisking.

Add the coconut and vanilla and mix again to incorporate.

  • Coconut and vanilla added to truffle mixture.
  • Truffle mixture after whisking vanilla and coconut in.

Cover the bowl and let the mixture come to room temperature before refrigerating for at least 4 hours, or preferably overnight.

Line a tray with parchment paper. Once the mixture has set, use teaspoons to scoop small rounds out and place them onto the tray. If the mixture isn’t too soft, use your hands to roll into balls. If it is a little soft, freeze the tray for 30 minutes before rolling.

Truffle mixture rolled into balls on parchment paper.

Roll the balls in extra shredded coconut and place into an airtight container. Refrigerate for up to a week or freeze up to a month.

Truffles rolled in coconut.

Tips and Notes

Depending on the type of white chocolate used, the truffle mixture might be slightly softer or harder. If you find that after setting in the refrigerator it’s quite soft, scoop small balls with a spoon and freeze for a couple of hours before rolling.

If the mixture is on the softer side, you may also want to keep the truffles in the freezer rather than the refrigerator. Should this happen the first time you make them and you use the same chocolate type again, the amount of cream can be reduced by a couple of tablespoons to make up for it.

A chocolate bar for eating will make for softer truffles than white chocolate chips will – make sure to choose a chocolate you like the taste of plain for this recipe.

Truffles on a small glass stand with dried roses.

Substitutions

Coconut is optional, and can be left out if you don’t like it. Try coating the truffles in more white chocolate, or dark chocolate for some contrast.

Coconut cream is used to enhance the coconut flavour. If preferred, use heavy cream in its place.

To make vegan white chocolate truffles, use a good dairy-free white chocolate.

Try adding a little lemon or orange zest for a citrus twist.

More White Chocolate Recipes

White Chocolate Mousse
Cranberry Pistachio Shortbread with White Chocolate
White Chocolate Cardamom Babka
White Chocolate Cake
Blueberry White Chocolate Scones

White chocolate truffles with shredded coconut and chocolate hearts.

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Recipe

Truffles on a small glass stand with dried roses.

Coconut White Chocolate Truffles

5 from 2 votes
Author: Alexandra Daum
Yield: 20
Prep Time 10 mins
Cook Time 5 mins
Chilling Time 4 hrs
Total Time 4 hrs 15 mins
Print Recipe Pin Recipe Comments

Description

 

Equipment

  • Mixing bowl must be heat safe
  • Small saucepan
  • Whisk
  • Double boiler optional
  • Parchment paper
  • Measuring cups and spoons or a digital kitchen scale

Ingredients
 

  • 1 cup white chocolate, finely chopped
  • ¾ cup + 2 tablespoons coconut cream*
  • ¼ cup shredded coconut, plus more for coating
  • ¼ teaspoon vanilla powder, or ½ teaspoon vanilla extract

Instructions
 

  • Place the chopped chocolate in a heat-safe bowl and set aside.
  • Add the cream to a small saucepan and heat over low-medium. Bring the cream to a low boil.
  • Pour the hot cream over the chocolate and let it rest for 30 seconds. Whisk to mix. If the chocolate doesn't melt completely, use a double boiler to gently melt.
  • Add the coconut and vanilla and mix again to incorporate.
  • Cover the bowl with a plate and let the mixture come to room temperature before refrigerating for at least 4 hours, or preferably overnight.
  • Line a tray with parchment paper. Once the mixture has set, use teaspoons to scoop small rounds out and place them onto the tray.
  • If the mixture isn’t too soft, use your hands to roll into balls. If it is a little soft, freeze the tray for 30 minutes before rolling.
  • Roll the balls in extra shredded coconut and place into an airtight container. Refrigerate for up to a week or freeze up to a month.

Notes

* This is the cream scooped from the top of a can of full-fat coconut milk. Heavy (whipping) cream can be substituted.

Nutrition

Serving: 1g | Calories: 58kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 11mg | Sugar: 6g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
« Ruby Chocolate Chip Cookies
Chocolate Chip Sheet Cake (One Bowl) »

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