Coconut Truffles

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Dive into the tropical delight of Coconut Truffles, a luscious treat that blends creamy white chocolate ganache with a crisp, coconut coating. This recipe features a smooth, airy ganache made by whipping heavy cream into melted white chocolate, then chilling to perfect consistency. Once rolled into charming bite-sized balls and dipped in chocolate, these truffles are coated in desiccated coconut for a flavorful, textural finish. Ideal for gifting or indulging, these truffles capture the essence of a tropical escape in every bite.

Create Coconut Truffles

Gather your supplies, including chopped white chocolate, heavy cream, and desiccated coconut, and follow along with our Coconut Truffles recipe. With essential tools like a cookie scoop, dipping tool, and parchment paper, you'll create these delightful truffles coated in rich chocolate and rolled in coconut. Enjoy the easy steps to craft these sweet, tropical treats!

Ingredients

2 1/2 cups chopped chocolate
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon vanilla
candy thermometer
desiccated coconut
cookie scoop
dipping tool
parchment paper

Instructions

Melt white chocolate. Cool to at least 98°. Whip cream until it holds a soft peak. Add whipped cream to the warm chocolate, a little at a time, stirring with a spoon. When all chocolate is added, stir in salt and vanilla. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes). Beat with a spoon only until fluffy. Do not overbeat.
After the truffle mixture has chilled 5-20 minutes, use a cookie scoop to achieve consistently shaped balls. Chill the scoops in the refrigerator for an hour or two. Remove from refrigerator and roll into balls. Allow truffle balls to crust slightly at room temperature (several hours or overnight). Melt candy coating or melt and temper chocolate. Dip truffle balls into melted chocolate. After truffles are dipped, immediately roll in desiccated coconut.