Sweet and creamy white chocolate coconut truffles, with a little bite from dried coconut in the filling and coating the truffles. A perfect treat! 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 have a sweet tooth! Coconut and vanilla is a classic flavour combination for a reason.
If white chocolate is your thing, make your own white chocolate ice cream, whip up a no-bake white chocolate mousse, or go for white chocolate macadamia nut cookies.
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Ingredients
Ingredient Notes and Substitutions
- Coconut: it can be left out if you don't like it. Try coating the truffles in more white chocolate, or dark chocolate or cocoa powder for some contrast.
- Coconut cream: this is used to enhance the coconut flavour. If preferred, use heavy cream in its place.
- Make it vegan: use a good dairy-free white chocolate.
- Add-ins: try adding a little lemon or orange zest for a citrus twist.
Method
Step 1: heat the cream, then pour over the chopped chocolate.
Step 2: let the mixture rest before whisking to combine.
Step 3: chill the ganache, then scoop and roll small balls to form truffles.
Step 4: roll in coconut and store in the fridge.
Top Tips
- Heat if needed: if the chocolate doesn't melt completely after mixing with the hot cream, place the bowl over a simmering pan of water (don't let the bowl touch the water) and whisk frequently until melted.
- Choose good chocolate: 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.
- Freeze before coating: if the truffles get too soft after rolling, freeze them for about half an hour before coating in coconut.
Recipe Notes
Depending on the type of white chocolate used, the truffle mixture might be slightly softer or harder. Freeze if needed. Since white chocolate isn't really chocolate, it doesn't have the same cocoa solid guidelines (percentages) so it's hard to tell how soft the truffles will turn out because white chocolate does vary a lot.
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.
How to Store
Storage: keep the coated truffles in a sealed container in the fridge for up to a week. The truffle mixture can be stored in a sealed container in the fridge for a few days before shaping and coating too.
Freezing: keep truffles in an airtight container in the freezer for up to a month. White chocolate truffles are good frozen but can be thawed in the fridge before serving if preferred.
FAQ
What is white chocolate truffle made of?
White chocolate truffles are made with a thick white chocolate ganache, simply white chocolate and coconut cream melted together. Once it's solid, it's rolled into balls and made into truffles.
Is truffle a mushroom or chocolate?
Truffles are a type of mushroom, and the chocolate is named after the mushroom! Chocolate truffles are meant to look like truffle mushrooms, and that's why they're called truffles.
Is truffle dark chocolate?
Truffles are traditionally made with dark chocolate and heavy cream, but many different types exist today. Truffles are a chocolate ganache that's rolled into balls and coated with cocoa, chocolate, or other ingredients before serving.
If you make this Coconut Truffle recipe or any other no-bake recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Coconut White Chocolate Truffles
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 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.