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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.

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5 from 1 vote
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
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
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