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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
