White Chocolate Truffles

Name: White Chocolate Truffles
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT5H35M0.000S
Yield: about 40 truffles
Ingredients: 24 ounces white chocolate, finely chopped; 1 cup unsweetened shredded coconut; 1 cup heavy cream; 1 ounce Irish cream liqueur, such as Baileys

Recipe courtesy of Sarah Sharratt

Watch how to make this recipe.

White Chocolate Truffles

0 Reviews

These little truffles don't last long in my house. They are great fun to make with or for friends. I always like to do a few different flavor combinations and since I'm the one making them, I get to pick my favorites! Packaged up with a ribbon, they also make a great gift.

Level: Easy
Yield: about 40 truffles
Nutritional Analysis

Per Serving

Serving Size

1 of 40 servings

Calories

129

Total Fat

9

Saturated Fat

6

Carbohydrates

11

Dietary Fiber

0

Sugar

11

Protein

1

Cholesterol

12

Sodium

18

Total: 5 hr 35 min (includes chilling time)
Active: 35 min

Level: Easy
Yield: about 40 truffles
Nutritional Analysis

Per Serving

Serving Size

1 of 40 servings

Calories

129

Total Fat

9

Saturated Fat

6

Carbohydrates

11

Dietary Fiber

0

Sugar

11

Protein

1

Cholesterol

12

Sodium

18

Total: 5 hr 35 min (includes chilling time)
Active: 35 min

Ingredients

24 ounces white chocolate, finely chopped

1 cup unsweetened shredded coconut

1 cup heavy cream

1 ounce Irish cream liqueur, such as Baileys

Directions

Place the white chocolate in a medium heat-safe bowl. In a separate shallow bowl, spread the shredded coconut in an even layer. Set both bowls aside.
Heat the cream and liqueur in a small saucepan over medium heat until just starting to boil. Remove from the heat and carefully pour over the chocolate; stir until smooth. Refrigerate for at least 5 hours.
Let the chocolate mixture sit at room temperature for about 10 minutes. Using 2 teaspoons or a melon baller, scoop small balls of chocolate and roll them between your hands to form uniform balls about 1-inch in diameter. Roll each ball in the shredded coconut until completely coated. Store in the refrigerator in an airtight container.