White chocolate and coconut truffles
Makes: 20 large or 30 bite-size truffles
Prep time: 25 minsTotal time: 
Photographed by Brett Stevens
White chocolate and coconut truffles
Makes: 20 large or 30 bite-size truffles
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
122Kcal
Fat
9gr
Saturates
6gr
Carbs
9gr
Sugars
9gr
Fibre
1gr
Protein
1gr
Salt
0gr
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
Ingredients
- 250g good-quality white chocolate, finely chopped
- 100ml double cream
- 25g soft unsalted butter
For the coating
- 200g good-quality white chocolate, melted and cooled slightly
- 100g shredded or desiccated coconut
Step by step
Get ahead
Make a week ahead; chill. Store in an airtight container
- Put the white chocolate, cream and butter in a pan over a low heat and stir the ingredients together until smooth. Pour into a tin or shallow dish lined with nonstick baking paper. Chill in the fridge for 4 hours until firm.
- Line a baking tray with nonstick baking paper; set aside. Using a teaspoon, roll the chocolate mixture into balls. Transfer to a plate and chill for 1 hour to firm up.
- One by one, gently drop the truffles into the melted white chocolate, remove with a fork, then roll them in the coconut and transfer to the lined baking tray. Chill the truffles until ready to gift wrap or serve.
