Name: White Chocolate Coconut Truffles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 15 min
Cuisine: International
Ingredients: 225 grams White Chocolate; 75 grams Cream; 200 grams White Chocolate; 40 grams Desiccated Coconut

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Introduction

Gills Bakes and Cakes truffles are a delightful treat combining creamy white chocolate ganache with a crisp, coconut coating. These bite-sized sweets are perfect as gifts or for indulging yourself. With simple steps and minimal ingredients, they’re easy to make at home.

A clear glass cake stand holds about ten round white balls covered in shredded coconut, piled in a small pyramid. One ball on top is cut in half, showing a creamy, smooth light yellow inside. Around the stand on a white marbled surface, there are four more of these coconut balls, one of which is also cut open to show the same creamy inside. Thin copper wire string lights with small star shapes weave through the scene, adding soft warm light reflections. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

225 grams white chocolate (for the truffle)
75 grams cream
200 grams white chocolate (for the coating)
40 grams desiccated coconut

Instructions

Step 1: Melt 225 grams of white chocolate and 75 grams of cream together in short bursts in the microwave until smooth and fully combined.
Step 2: Place the mixture in the fridge and let it set for 1 hour.
Step 3: Line a tray with baking paper. Remove the ganache from the fridge and roll the mixture into about 20 balls, each around 15 grams. Place them on the lined tray.
Step 4: Chill the truffle balls in the fridge for 30 minutes until firm.
Step 5: Melt 200 grams of white chocolate for coating in short bursts in the microwave until smooth.
Step 6: Use a fork to dip each chilled truffle ball into the melted coating chocolate. Tap off the excess chocolate and place them back onto the baking paper.
Step 7: Refrigerate the coated truffles for 30 minutes to set the coating.
Step 8: Remelt any remaining coating chocolate if needed. Using clean hands or gloves, lightly coat each set truffle with a thin layer of chocolate to help the coconut stick.
Step 9: Roll each truffle in desiccated coconut until fully coated.
Step 10: Place the coconut-coated truffles back in the fridge to set completely.
Step 11: Once firm, package the truffles as gifts or enjoy them yourself!

Tips & Variations

Use good quality white chocolate for a smoother texture and richer flavor.
For a different coating, try crushed nuts or cocoa powder instead of coconut.
If the ganache is too soft to roll, chill it longer until firm but still pliable.
To make portioning easier, weigh each ball to keep them uniform in size.

Storage

Store these truffles in an airtight container in the fridge for up to two weeks. For a softer center, keep them at room temperature, but consume within a few days. Before serving, let refrigerated truffles sit at room temperature for about 10 minutes to soften slightly.

How to Serve

The image shows a clear glass stand with two levels, each holding round white balls covered in shredded coconut. The balls are layered in a pyramid shape on the top level, with a few more scattered on the white marbled surface below. One of the balls on the surface is cut in half, showing a smooth cream-colored inside. Around the balls on the surface is a thin copper wire string of tiny star-shaped lights, glowing softly and adding a warm touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of white chocolate?

Yes, you can substitute dark chocolate for white chocolate in both the ganache and coating. Keep in mind it will change the flavor and appearance of the truffles.

Why is the ganache too soft to roll?

If your ganache is too soft, it likely hasn’t chilled long enough. Place it in the fridge until it firms up but remains workable. You can also chill it briefly between rolling batches if it softens quickly.