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.
Recipe courtesy of Sarah Sharratt
Show: UpRooted
White Chocolate Truffles
Total:
5 hr 35 min
(includes chilling time)
Active:
35 min
Yield:
about 40 truffles
Level:
Easy
Total:
5 hr 35 min
(includes chilling time)
Active:
35 min
Yield:
about 40 truffles
Level:
Easy
Total:
5 hr 35 min
(includes chilling time)
Active:
35 min
Yield:
about 40 truffles
Level:
Easy

Ingredients

  • 24 ounces white chocolate, finely chopped
  • 1 cup unsweetened shredded coconut
  • 1 cup heavy cream 
  • 1 ounce Irish cream liqueur, such as Baileys 

Directions

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.

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.

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.

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