Description
Delicious and creamy truffles made with white chocolate and coconut, perfect for any occasion.
Ingredients
Scale
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (unsweetened)
- 1/2 cup toasted coconut (for coating)
- Pinch of salt
Instructions
- Melt the Chocolate:
- In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
- Remove from heat and add the white chocolate chips. Stir until fully melted and smooth.
- Flavor and Mix:
- Stir in the vanilla extract and a pinch of salt. Mix well to combine.
- Incorporate Coconut:
- Add 1 cup of shredded coconut to the melted chocolate mixture. Stir until the coconut is well coated.
- Chill the Mixture:
- Allow the mixture to cool to room temperature, then refrigerate for about 2 hours or until firm enough to handle.
- Form Truffles:
- Use a small spoon or melon baller to scoop even portions of the chilled mixture.
- Roll each portion into a ball using your hands.
- Coat with Toasted Coconut:
- Roll each truffle in toasted coconut, pressing lightly to adhere.
- Chill and Serve:
- Place the truffles on a baking sheet lined with parchment paper. Refrigerate for another hour to set.
Notes
- For a smoother coating, you can briefly dip the truffles in melted white chocolate before rolling in toasted coconut.
- To toast coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown.
- Store truffles in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg