There’s something about coconut and white chocolate together that tastes amazing! That’s why this recipe for white chocolate and coconut truffles with a hazelnut center is such a treat and the perfect dessert for a special occasion.
You’ll need the following ingredients:
Makes about 20 truffles
7 oz (200g) white chocolate, good quality, broken into chunks
1/4 cup (60 ml) whipping cream (35%fat)
1 tbsp (14g) butter
1/2 tsp vanilla extract, optional
1/3 cup (33g) unsweetened coconut flakes
zest from an orange, optional
20 hazelnuts, toasted or not
1/3 cup (33g) unsweetened coconut flakes for rolling
First melt the chocolate with cream in a bain marie (double boiler) over low heat. Stir continuously until the chocolate is almost melted. Add butter and continue stirring until smooth. Remove from heat. Add vanilla extract and orange zest if you choose to use them.
Stir in coconut flakes, let it cool, cover and refrigerate for a couple of hours until the mixture gets firm enough to roll it into balls.
Then, using a teaspoon, roll the mixture into small balls adding a hazelnut inside. (If anyone is allergic to nuts you can leave them out.) Roll each ball into coconut flakes. Serve or refrigerate until ready to serve. They keep well refrigerated in an airtight container for up to 2 weeks.
Share this yummy dessert with your family and friends!
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