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Snowball Truffles

                              Credit: 
                              Louise Hagger

Recipe Summary

prep: 30 mins

total: 30 mins

Yield: Makes 24

Ingredients

Ingredient Checklist

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

Gallery

Snowball Truffles

                              Credit: 
                              Louise Hagger

Recipe Summary

prep: 30 mins

total: 30 mins

Yield: Makes 24

Snowball Truffles

                              Credit: 
                              Louise Hagger

Snowball Truffles

                              Credit: 
                              Louise Hagger

Snowball Truffles

Recipe Summary

prep: 30 mins

total: 30 mins

Yield: Makes 24

Recipe Summary

prep: 30 mins

total: 30 mins

Yield: Makes 24

prep: 30 mins

total: 30 mins

prep:

30 mins

total:

Yield: Makes 24

Makes 24

Ingredients

Ingredients

  • 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

Directions

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.

Reviews

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Reviews

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Add Rating & Review

All Reviews for Snowball Truffles

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Reviews:

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All Reviews for Snowball Truffles

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest