Name: Snowballs (White Chocolate and Coconut Truffles)
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 3 dozen
Ingredients: 1 1/2 cups (150 g) sweetened or unsweetened shredded coconut; 16 oz (450 g) white chocolate, chopped; 1/2 vanilla bean, split lengthwise and seeds scraped; 2/3 cup (150 ml) 35% cream; 1 tbsp (15 ml) clear corn syrup; 2 tbsp unsalted butter, softened

Ingredients

1 1/2 cups (150 g) sweetened or unsweetened shredded coconut
16 oz (450 g) white chocolate, chopped
1/2 vanilla bean, split lengthwise and seeds scraped
2/3 cup (150 ml) 35% cream
1 tbsp (15 ml) clear corn syrup
2 tbsp unsalted butter, softened

Preparation

Place the chocolate in a bowl.
In a saucepan, bring the cream, vanilla seeds, vanilla bean and corn syrup to a boil. Remove the bean and pour the hot cream over the chocolate. Let melt for 2 minutes without stirring. Using a whisk, stir until smooth. Whisk in the butter. Cover and refrigerate for 3 hours or until the ganache is thoroughly chilled and very firm.
Grind the coconut in a coffee mill or finely chop it with a knife. Set aside. Line a baking sheet with parchment paper.
Using a 1-tbsp (15 ml) ice cream scoop, spoon balls of ganache. Using your hands, roll into balls. Roll the truffles in the coconut to coat well and place on the baking sheet. Refrigerate for at least 1 hour or until ready to serve.

Note from Ricardo

Variations

Replace the vanilla with a citrus extract. Replace some of the cream with coconut milk or coffee. For a different look, roll the truffles in chopped nuts.

Good to know

The truffles will keep for two weeks in the refrigerator.

Snowballs (White Chocolate and Coconut Truffles)

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note