Snowflake Truffles Recipes

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SNOWMAN TRUFFLES



Snowman Truffles image

Provided by Food Network

Categories     dessert

Time 50m

Yield 18 snowmen

Number Of Ingredients 8

3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 tbsp. vanilla extract
1/2 cup powdered sugar
6 fruit flavored roll-up snacks for scarves and hats
Mini semisweet chocolate chips for eyes and buttons
18 mini candy coated chocolate pieces for noses
36 thin pretzel sticks for arms

Steps:

  • MELT chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla. Pour into medium bowl; cover. Chill up to 1 hour, until firm.
  • SHAPE chilled chocolate mixture into 18 balls of each of the following sizes: 1 1/4-inch, 1-inch and 3/4-inch. Roll each ball in powdered sugar. Place 1 large ball on plate, flattening bottom side to balance. Insert toothpick in center. Thread medium ball on top of large ball. Top with small ball to make a snowman.
  • UNROLL fruit snack. Cut 1/4-inch wide strips from the short side (4 1/2 inches) of one roll-up snack for the scarves. Place one around the neck of each snowman, overlapping in front to keep it in place. Insert mini chocolate chips, pointed tops in, for eyes and two to three buttons down front.* Add a mini candy coated chocolate piece for the nose. Insert pieces of pretzel sticks into the middle ball to make arms.
  • CUT four 2-inch circles from one roll-up snack.** Make one slit to the center. Overlap circle, almost double, to make a cone-shape for the hat. Wet inside edge with water; stick hat to head. Place on top of snowman. Repeat for remaining snowmen to make 18.
  • * Wipe powdered sugar from hands between adding each eye, button and nose.
  • **Use 2-inch diameter cookie cutter or sharp edge of inverted 1/4-cup measuring cup to make circles.

SNOWBALL TRUFFLES



Snowball Truffles image

Provided by Sandra Lee

Categories     dessert

Time 2h56m

Yield 16 truffles

Number Of Ingredients 6

1/3 cup plus 2 tablespoons heavy cream
1/4 cup unsalted butter
1 teaspoon almond extract
12 ounces high quality white chocolate, divided
1/2 cup powdered sugar, sifted
1 cup shredded coconut flakes

Steps:

  • In a bowl, add and heat the cream, butter, extract and 8 ounces of the white chocolate in microwave at medium power at 30-second intervals. Make sure to stir in-between intervals to avoid scorching. Continue on 30-second intervals, stirring in-between until chocolate is smooth and melted. Fold in the sifted powdered sugar. Cover bowl and pop it into the refrigerator for about 1 1/2 hours.
  • Place a cooling rack over 1 baking sheet. Cut a piece of parchment paper to fit the inside of another baking sheet. Melt the remaining chocolate in the microwave. Take out the cooled and semi-hardened truffle mixture. Using a tablespoon, scoop out enough to make a ball, about 1- ounce in size. Lay the ball onto the rack. Continue the process until all of the truffle mixture is gone. You should have about 16 truffles.
  • Using a pastry brush, "paint" on the melted chocolate and place on the parchment covered cookie sheet. Designate a hand to use only for the sprinkling of coconut. Before moving onto painting the next truffle, use your "sprinkle hand" to decorate the truffle. Continue alternating between painting and sprinkling until you are done. Refrigerate for 1 hour.

SNOWFLAKE TRUFFLES



Snowflake Truffles image

This recipe makes white chocolate and coconut truffles with a surprise!

Provided by skinnylittlecook

Categories     White Chocolate Desserts

Time 30m

Yield 16

Number Of Ingredients 7

1 ⅓ cups shredded coconut
½ cup confectioners' sugar
3 ½ ounces ricotta cheese
16 whole almonds
2 ½ (1 ounce) squares white chocolate
2 ⅔ tablespoons heavy cream
¼ cup shredded coconut

Steps:

  • In a medium bowl, mix together 1 1/3 cups shredded coconut, sugar, and ricotta cheese to form a dough-like texture. Divide into 16 portions. Roll each portion into a ball, pressing one almond each into the center of each; cool in freezer for 20 minutes.
  • Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the heavy cream. Use a toothpick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle 1/4 cup coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating solidifies.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 10.9 g, Cholesterol 6.2 mg, Fat 5.5 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 33.6 mg, Sugar 9.2 g

SNOWFLAKE TRUFFLES



Snowflake Truffles image

This recipe makes white chocolate and coconut truffles with a surprise!

Provided by skinnylittlecook

Categories     White Chocolate Desserts

Time 30m

Yield 16

Number Of Ingredients 7

1 ⅓ cups shredded coconut
½ cup confectioners' sugar
3 ½ ounces ricotta cheese
16 whole almonds
2 ½ (1 ounce) squares white chocolate
2 ⅔ tablespoons heavy cream
¼ cup shredded coconut

Steps:

  • In a medium bowl, mix together 1 1/3 cups shredded coconut, sugar, and ricotta cheese to form a dough-like texture. Divide into 16 portions. Roll each portion into a ball, pressing one almond each into the center of each; cool in freezer for 20 minutes.
  • Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the heavy cream. Use a toothpick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle 1/4 cup coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating solidifies.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 10.9 g, Cholesterol 6.2 mg, Fat 5.5 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 33.6 mg, Sugar 9.2 g

SNOWBALL TRUFFLES



Snowball Truffles image

These five-ingredient truffles couldn't be more festive! Coconut flakes and white chocolate give the treats that winter wonderland look.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 5

1/2 cup roasted unsalted cashews
1/2 cup unsweetened shredded coconut, plus more for rolling
7 ounces white chocolate, coarsely chopped, plus more, melted, for rolling
1/2 cup heavy cream
Pinch of kosher salt

Steps:

  • Pulse cashews and coconut in a food processor until finely ground. Add chocolate; pulse just to combine.
  • In a small saucepan, heat cream with salt until simmering. Pour hot cream mixture into food processor; pulse until well combined and chocolate is melted. Transfer mixture to a shallow bowl and refrigerate until set, at least 1 hour and, covered in plastic, up to 2 days.
  • Scoop chilled mixture, 2 teaspoons at a time (use a 1 3/8-inch or other small scoop, if you have one), onto parchment-lined baking sheets. Roll into balls. Refrigerate 30 minutes.
  • Place more coconut in a shallow dish. Place some of melted chocolate in the palm of your hand; roll a truffle in the melted chocolate to generously coat, then roll in coconut, pressing gently to adhere. Repeat with remaining balls. Refrigerate 1 hour, then transfer to an airtight container, stacking truffles no more than 2 to 3 high, and refrigerate up to 2 weeks. Bring to room temperature just before serving.

SNOWFLAKE TRUFFLES



Snowflake Truffles image

This recipe makes white chocolate and coconut truffles with a surprise!

Provided by skinnylittlecook

Categories     White Chocolate Desserts

Time 30m

Yield 16

Number Of Ingredients 7

1 ⅓ cups shredded coconut
½ cup confectioners' sugar
3 ½ ounces ricotta cheese
16 whole almonds
2 ½ (1 ounce) squares white chocolate
2 ⅔ tablespoons heavy cream
¼ cup shredded coconut

Steps:

  • In a medium bowl, mix together 1 1/3 cups shredded coconut, sugar, and ricotta cheese to form a dough-like texture. Divide into 16 portions. Roll each portion into a ball, pressing one almond each into the center of each; cool in freezer for 20 minutes.
  • Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the heavy cream. Use a toothpick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle 1/4 cup coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating solidifies.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 10.9 g, Cholesterol 6.2 mg, Fat 5.5 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 33.6 mg, Sugar 9.2 g

SNOWFLAKE TRUFFLES



Snowflake Truffles image

This recipe makes white chocolate and coconut truffles with a surprise!

Provided by skinnylittlecook

Categories     White Chocolate Desserts

Time 30m

Yield 16

Number Of Ingredients 7

1 ⅓ cups shredded coconut
½ cup confectioners' sugar
3 ½ ounces ricotta cheese
16 whole almonds
2 ½ (1 ounce) squares white chocolate
2 ⅔ tablespoons heavy cream
¼ cup shredded coconut

Steps:

  • In a medium bowl, mix together 1 1/3 cups shredded coconut, sugar, and ricotta cheese to form a dough-like texture. Divide into 16 portions. Roll each portion into a ball, pressing one almond each into the center of each; cool in freezer for 20 minutes.
  • Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the heavy cream. Use a toothpick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle 1/4 cup coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating solidifies.

Nutrition Facts : Calories 96.3 calories, Carbohydrate 10.9 g, Cholesterol 6.2 mg, Fat 5.5 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.7 g, Sodium 33.6 mg, Sugar 9.2 g

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