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White Chocolate Coconut Truffles

January 31, 2022 by Heather Smoke Leave a Comment

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These 4-ingredient white chocolate coconut truffles are coated in dark chocolate with a creamy, white chocolate coconut filling. This is an easy and delicious candy to make for Valentine’s Day or any special occasion. The truffles take just a few minutes to make, with most of the time spent simply waiting for them to chill. With the dark chocolate coating and the creamy coconut filling, these white chocolate truffles taste a lot like a Mounds candy bar.

Looking for more recipes like this? You might also love these ruby chocolate truffles, chocolate chip cookie dough truffles and white chocolate cake.

White chocolate coconut truffles dipped in dark chocolate and sprinkled with coconut.

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Why You’ll Love This Recipe

Only Four Ingredients. When a recipe is this simple with only four simply pantry ingredients, there’s no reason not to make it!

Perfect for Valentine’s Day. I love to make homemade truffles, and Valentine’s Day is the perfect occasion for some delicious treats.

Not Too Sweet. The only sugar in this recipe is what’s in the white chocolate, so you can enjoy a yummy treat that isn’t loaded with extra sugar.

White chocolate coconut truffles coated in dark chocolate.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

  • White Chocolate. The filling is a simple ganache of white chocolate and cream. I used white chocolate chips, but you can also use a bar of white chocolate.
  • Heavy Whipping Cream. Be sure to use heavy whipping cream, not light cream, half and half or milk. For a non-dairy alternative, you may be able to substitute coconut cream, but I haven’t tested this.
  • Coconut. Use natural, unsweetened coconut flakes for their pure coconut flavor without added sugar.
  • Dark Chocolate. To balance the sweetness of the white chocolate, dip your truffles in good-quality melted dark chocolate, around 60-65% cacao.
Ingredients for making white chocolate coconut truffles.

Instructions

  • First, set up a double boiler. Bring a few inches of water to a simmer in a saucepan, and set a heat-proof bowl on top of the saucepan. The bowl should rest on top of the saucepan without touching the water.
  • Measure the white chocolate chips and cream into the bowl, and stir until melted and smooth.
  • Remove the bowl from the heat, and stir the coconut into the melted white chocolate. Chill the white chocolate mixture for about 4 hours, or until it’s firm enough to scoop into balls. If it gets too firm, just let it sit out at room temperature for a few minutes to soften slightly.
  • Scoop the chilled white chocolate mixture into 15 portions, rolling each portion into a ball between your hands.
Balls of white chocolate coconut ganache.
  • Now melt the dark chocolate in a double boiler (or in the microwave at 50% power for 2-3 minutes). To ensure your chocolate doesn’t “bloom” as it cools, consider tempering your chocolate. Chocolate bloom doesn’t affect the taste, only the appearance of your truffles.
  • Dip the white chocolate truffles in the dark chocolate, let the excess drip off, and set them on a piece of wax paper. Before the chocolate hardens, you can sprinkle the top of each truffle with more coconut. If you have any leftover chocolate, drizzle it on top of the truffles.
  • Let the truffles sit until the chocolate has hardened. Store the truffles in an airtight container in the refrigerator for up to 2 weeks.
White chocolate coconut truffles, one with a bite taken.

Frequently Asked Questions

What kind of white chocolate did you use?

I used Ghirardelli white chocolate chips.

Can I use sweetened shredded coconut instead of unsweetened coconut?

You can, but personally, I think that natural unsweetened coconut flakes have a much better flavor and texture. They’re naturally sweet, with a crisp, rather than chewy texture.

What kind of dark chocolate did you dip the truffles in?

I used half Chocolove 55% dark chocolate and half Ghirardelli 72% dark chocolate.

Will chocolate chips work instead of a bar of chocolate?

Chocolate chips contain ingredients that prevent them from melting smoothly, so they don’t have a great consistency for dipping truffles. You can still do it, but the chocolate will be thicker, and you’ll need more of it. A good quality bar of chocolate will melt more smoothly for dipping your white chocolate coconut truffles.

A white chocolate coconut truffle with a bite taken.

You Might Also Like

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    Ruby Chocolate Truffles
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    Chocolate Chip Cookie Dough Truffles
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White chocolate coconut truffles dipped in dark chocolate and sprinkled with coconut.

White Chocolate Coconut Truffles

Heather Smoke
These 4-ingredient white chocolate coconut truffles are coated in dark chocolate with a creamy, white chocolate coconut filling.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Chill Time 4 hrs
Total Time 4 hrs 30 mins
Course Dessert
Cuisine American
Servings15

Ingredients
 

  • 6 oz white chocolate chips (about 1 cup)
  • 2 oz heavy whipping cream
  • ½ cup natural unsweetened coconut flakes
  • 4 oz dark chocolate, finely chopped

Instructions
 

  • First, set up a double boiler. Bring a few inches of water to a simmer in a saucepan, and set a heat-proof bowl on top of the saucepan. The bowl should rest on top of the saucepan without touching the water.
  • Measure the white chocolate chips and cream into the bowl, and stir until melted and smooth.
  • Remove the bowl from the heat, and stir the coconut into the melted white chocolate. Chill the white chocolate mixture for about 4 hours, or until it's firm enough to scoop into balls. If it gets too firm, just let it sit out at room temperature for a few minutes to soften slightly.
  • Scoop the chilled white chocolate mixture into 15 portions, rolling each portion into a ball between your hands.
  • Now melt the dark chocolate in a double boiler (or in the microwave at 50% power for 2-3 minutes).
  • Dip the white chocolate truffles in the dark chocolate, let the excess drip off, and set them on a piece of wax paper. Before the chocolate hardens, you can sprinkle the top of each truffle with more coconut. If you have any leftover chocolate, drizzle it on top of the truffles.
  • Let the truffles sit until the chocolate has hardened. Store the truffles in an airtight container in the refrigerator for up to 2 weeks.
Keyword Coconut, Dark Chocolate, Ganache, Truffles, White Chocolate
Tried this recipe?Let us know how it was!
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I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

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