White Chocolate Coconut Truffles

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.

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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.

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.

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). 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.

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.

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