White Chocolate Coconut Truffles
These white chocolate coconut truffles are creamy, smooth and indulgent, and only contain 5 ingredients. A surprisingly simple no-bake recipe which is so easy to make!
Ingredients
- 250 g white chocolate finely chopped
- 130 ml double cream
- 1 tbsp unsalted butter level, room temperature
- 1/2 tsp vanilla extract level (optional)
Coconut Coating
- 60 g desiccated coconut
Instructions
- Finely chop the white chocolate.
- Add the chocolate, butter and vanilla extract to a medium sized bowl.
- Pour the double cream into a small saucepan and gently simmer on the hob on a low heat. Stir often with a heatproof rubber spatula to prevent it sticking/burning.
- Once the cream is just starting to bubble slightly around the edges, take it off the heat straight away. This should only take a few minutes.
- Pour the warm double cream into the bowl of chocolate, butter and vanilla extract.
- Wait around 30 seconds for the chocolate to melt a little and then stir the mixture with a spatula or wooden spoon until completely combined and smooth, with no chocolate lumps remaining.
- To help the mixture firm up quicker in the fridge, I pour it into a shallow bowl. Cover the bowl in film and place in the fridge for 1-2 hours until much firmer.
- Pour the desiccated coconut onto a small plate. Have another larger plate ready to place the finished truffles on to.
- Scoop two level teaspoons of mixture per truffle, and place on your larger plate.
- Once you have them all measured out, roll the two teaspoons of mixture gently in your hands to make a ball shape. Next, roll each ball in the coconut until it is completely covered, then place back on the larger plate.
- I find that it can become more difficult after around the fourth truffle as my hands get quite sticky from the chocolate! So I like to wash my hands in cold water often in between to keep my hands cool and clean.
- If you find the measured out mixture has become too soft to roll into balls, simply place the plate in the fridge for 5-10 minutes for it to firm up again and continue rolling.(How often you need to do this obviously depends on how warm your kitchen and hands are!)
- Once they are all coated in coconut, I put them in the fridge for 5-10 minutes to firm up a little and then roll each ball a second time in coconut. I feel they have a rounder finish and fuller coverage with the second coat of coconut.
- Place the finished truffles back in the fridge for at least 30 minutes to set. Keep stored in the fridge. Best eaten within 3 days (or sooner depending on the expiry of your double cream).
Notes
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