White Chocolate and Coconut Truffles
These are a delicious sweet treat just like a very popular store bought version – but cheaper! With a crisp outer chocolate shell and a lovely soft centre, these are sure to impress. Especially when it's discovered they are home made!
No: Gluten / Egg / Nuts
Preparation Time 20 minutes
Setting Time 2 hours+
Can be frozen and thawed before consuming
- chocolate - 250g, white, melts or pieces
- chocolate - 150g, white, melts or pieces, for coating
- cream - 50g, pure
- coconut - 50g, toasted, see note
- Add white chocolate (250g) and cream (50g) to bowl.
- Program 5 minutes / 50C / Speed 1. Scrape down sides.
- Add toasted coconut. Mix Speed 4 / 5 seconds.
- Pour this filling into a bowl. Place into the fridge to chill completely.
- Once cooled, use a spoon to scoop out small quantities of the ganache.
- Roll into a ball and place on a baking tray lined with baking paper.
- Repeat for all of the mixture.
- Place back into fridge until firm.
- Place remaining white chocolate (150g) into a clean dry bowl. Grate Speed 7 / 7 seconds.
- Program 5 minutes / 50C / Speed 2-3.
- Remove ganache balls from the fridge and using two teaspoons, dip one ball into the melted chocolates and roll to cover completely. Place back onto tray and repeat with remaining balls. Place into the fridge between layers if required.
- Store the truffles in the fridge, but remove and allow to come to room temperature to serve. These will keep for 2 weeks in the fridge.
Note: toast coconut in a small non stick frying pan over a medium to high heat until a slight golden colour. Stir often. Do not burn or the coconut becomes bitter and burnt tasting.