White Chocolate Truffles

These little truffles don't last long in my house. They are great fun to make with or for friends. I always like to do a few different flavor combinations and since I'm the one making them, I get to pick my favorites! Packaged up with a ribbon, they also make a great gift.
  • Level: Easy
  • Total: 5 hr 35 min (includes chilling time)
  • Active: 35 min
  • Yield: about 40 truffles
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24 ounces white chocolate, finely chopped

1 cup unsweetened shredded coconut

1 cup heavy cream 

1 ounce Irish cream liqueur, such as Baileys 


  1. Place the white chocolate in a medium heat-safe bowl. In a separate shallow bowl, spread the shredded coconut in an even layer. Set both bowls aside.
  2. Heat the cream and liqueur in a small saucepan over medium heat until just starting to boil. Remove from the heat and carefully pour over the chocolate; stir until smooth. Refrigerate for at least 5 hours.
  3. Let the chocolate mixture sit at room temperature for about 10 minutes. Using 2 teaspoons or a melon baller, scoop small balls of chocolate and roll them between your hands to form uniform balls about 1-inch in diameter. Roll each ball in the shredded coconut until completely coated. Store in the refrigerator in an airtight container.