Sweet and creamy white chocolate truffles, with a little bite from some coconut in the filling and coating the truffles. A perfect treat!
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.
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
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.
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.
Add the coconut and vanilla and mix again to incorporate.
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.
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.
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.
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
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
Coconut White Chocolate Truffles
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.
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