Snowball truffles
Makes: 60 mini snowballs, or 20 full-sized truffles
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Snowball truffles
Makes: 60 mini snowballs, or 20 full-sized truffles
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
91Kcal
Fat
8gr
Saturates
5gr
Carbs
5gr
Sugars
5gr
Fibre
5gr
Protein
1gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g Belgian white cooking chocolate, chopped finely
- 100ml double cream
- ¼ tsp Taste the Difference Sicilian lemon extract
- 80g desiccated coconut
Step by step
Get ahead
Keep in the fridge for up to 5 days. They can also be frozen. Defrost in the fridge for 4 hours.
- Put the chopped chocolate into a medium bowl and set aside. Heat the cream in a small pan until it just comes to the boil then pour over the chocolate. Leave to stand for 2 minutes then stir gently until smooth. Stir in the lemon extract and half the desiccated coconut. Cover; chill for 2 hours or until set firm.
-
Tip the rest of the desiccated coconut into a shallow bowl. Use a teaspoon to scoop out the truffle mixture and roll into little balls (about 1.5cm if making 60 mini truffles or 2.5-3cm for larger truffles). Roll in the desiccated coconut to coat and chill on a lined tray in the fridge for at least 1 hour.
Use these truffles to top our Advocaat Snowball cheesecake bites.
