White Chocolate Coconut Ganache Truffles Recipes

WHITE CHOCOLATE COCONUT TRUFFLES

Steps:

• Finely chop the white chocolate.
• Add the chocolate, butter and vanilla extract to a medium sized bowl.
• Pour the double cream into a small saucepan and gently simmer on the hob on a low heat. Stir often with a heatproof rubber spatula to prevent it sticking/burning.
• Once the cream is just starting to bubble slightly around the edges, take it off the heat straight away. This should only take a few minutes.
• Pour the warm double cream into the bowl of chocolate, butter and vanilla extract.
• Wait around 30 seconds for the chocolate to melt a little and then stir the mixture with a spatula or wooden spoon until completely combined and smooth, with no chocolate lumps remaining.
• To help the mixture firm up quicker in the fridge, I pour it into a shallow bowl. Cover the bowl in film and place in the fridge for 1-2 hours until much firmer.
• Pour the desiccated coconut onto a small plate. Have another larger plate ready to place the finished truffles on to.
• Scoop two level teaspoons of mixture per truffle, and place on your larger plate.
• Once you have them all measured out, roll the two teaspoons of mixture gently in your hands to make a ball shape. Next, roll each ball in the coconut until it is completely covered, then place back on the larger plate.
• I find that it can become more difficult after around the fourth truffle as my hands get quite sticky from the chocolate! So I like to wash my hands in cold water often in between to keep my hands cool and clean.
• If you find the measured out mixture has become too soft to roll into balls, simply place the plate in the fridge for 5-10 minutes for it to firm up again and continue rolling.(How often you need to do this obviously depends on how warm your kitchen and hands are!)
• Once they are all coated in coconut, I put them in the fridge for 5-10 minutes to firm up a little and then roll each ball a second time in coconut. I feel they have a rounder finish and fuller coverage with the second coat of coconut.
• Place the finished truffles back in the fridge for at least 30 minutes to set. Keep stored in the fridge. Best eaten within 3 days (or sooner depending on the expiry of your double cream).

WHITE CHOCOLATE TRUFFLES RECIPE

Steps:

• In a microwave-safe bowl, add white chocolate, cream or condensed milk, vanilla extract.
• Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning.
• Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle.
• Scoop out small portions of the mixture and shape into balls.
• Dip in melted white chocolate and toss some toppings before the chocolate sets (I did not use any toppings this time).
• Place on a cookie tray lined with wax paper and let the chocolate set.
• When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!

WHITE CHOCOLATE TRUFFLES

Steps:

• Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.
• Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.
• To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you're in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.

WHITE CHOCOLATE COCONUT TRUFFLES

Steps:

• In large heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until half is melted. Remove from heat.
• Meanwhile, in saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours.
• Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.).
• Coating: Toast coconut on baking sheet in 375°F (190°C) oven, stirring twice, until light golden, 10 minutes. Let cool.
• In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Roll in coconut. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, 2 hours.
• In clean bowl, repeat with remaining chocolate, truffles and coconut. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.
• Tip: If all of the chocolate does not melt after hot cream mixture has been added, place bowl over saucepan of hot (not boiling) water and whisk until smooth.