Snowball truffles

Prep: 30 mins Cook: 5 mins Plus cooling time


Makes 30 truffles
Festive fun for the kids, these snowy truffles are great to give as gifts and fun to make in school holidays

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per truffle

  • kcal111
  • fat10g
  • saturates7g
  • carbs4g
  • sugars2g
  • fibre1g
  • protein1g
  • salt0.01g
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  • 200ml double cream
  • 200g good-quality dark chocolate (at least 70% cocoa solids)
  • 200g desiccated coconut


  1. Pour the cream into a saucepan and bring just up to the boil. Chop the chocolate into small pieces and place in a large bowl. Pour over the boiling cream, then stir until the chocolate and cream are well blended and smooth. Cool, then set aside in the fridge until the mixture is solid, about 2 hrs.

  2. Scoop out teaspoons of the mixture and roll into small walnut-size balls with your hands. Sprinkle the coconut onto a plate and roll the truffle in the coconut until evenly covered. Will keep in a cool place for 3 days or freeze for up to 1 month.

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Comments (48)

pettitt85's picture

These are really easy to make - the ingredients definitely don't make 30 balls though, unless I was ridiculously generous. I got more like 20 balls.

I also mixed dark chocolate with a milk chocolate and caramel bits for a little crunch inside.


wendypayne's picture

The messiness is easily solved as long as you don't mind having cubed chocolates instead of balls. They taste the same and still look really good in pretty boxes and are much quicker to make. Simply grease a baking tray and line with cling film before pouring the mixture into it. I then left the tray in the freezer overnight before using a long knife which I warmed under the hot tap first to cut the mixture into cubes instead of balls. Then roll in cocoa as usual.

Francesca Strong's picture

Do you think you could do this and roll the squares into little balls? :)

janjan87's picture

Forgot to add my rating and also I used half milk choc and half dark 70% choc, both green and blacks, better chocolate makes the difference!

janjan87's picture

Made these as part of a Christmas hamper for a friend plus lots of extras for family and work colleagues, and they went down very well! I made these as well as the other choc hazelnut and mint truffle recipes that are on here, decorated half the batch and froze the other half (without any decorations) in tuppaware boxes spaced out on baking parchment. Froze for about a week, defrosted in the fridge the day I needed them (which didn't long at all!) and just before I needed to decorate them I got them out the fridge to bring them to room temperature (that didn't take long either!). Although messy, it was great fun and I actually found it easier to handle the truffle balls slightly in my hands to "reactivate" the stickiness as I found the truffles picked up the decorations much better for a better coating. Originally used a melon ball spoon which works great though get stuck in their with your hands! Added about three capfuls of Malibu and they tasted great, nice kick to them! Enjoy! :)

kirsty6368's picture

tried these... .messy to make and far too sweet for me.. its basically a ball of chocolate dipped in coconut....massive fail in my house.

stephieack's picture

I actually did this recipe with milk chocolate because noone I know likes dark chocolate and they really liked them.
As for anyone complaining about the mess, have a little fun guys, the chocolate washes off and it doesnt hurt anything that its a little messy.

clpurton's picture

I don't like dark chocolate either

tinysparkles's picture

To bumblebee ---- I would say yes, the cocoa content changes the texture slightly and also how easy the truffles are to handle, the lower the cocoa content the messier it gets! 70% is not bitter at all, especially if you coat with a sweeter coating like choc sprinkles. Nobody has complained that 70% is too bitter even for those not so keen on dark choc. Hope this helps!! :)

tinysparkles's picture

So good and super easy! I've made these 3 times now and have tried good quality and not so good quality choc, I can definitely say worth using good quality choc, taste and texture is quite different. When making the balls, good quality choc is easier to handle as it doesn't seem to melt so quickly. I wouldn't use more than 70% cocoa as it will be too bitter. I coated with several different coatings, dessicated coconut, chilli/cocoa mix (yum! put more chilli for those who dare!), ground almonds and choc sprinkles. I presented them in small petit four paper cases and they looked great on the table at a dinner party!! Never fails to impress :)

emilylhall2006's picture

does the percentage of the cocoa in the chocolate actually affect the truffle or is it just how sweet it makes them? I really want to make these as a gift but the people i'm thinking of prefer sweeter chocolate rather than stronger darker chocolate. If i use chocolate with a weaker percent of cocoa solids will it still comes out the same at the end?

pinkprincess1986's picture

I made these for Xmas goodies last year! Agree that they were a little bitter and a few people pulled a face when they ate! lol So will use a mix of milk & dark this time. Also I used the melon baller method but still had to roll them slightly with hands to get a nice shape. I used coconut, ground almonds & cocoa powder as coatings.

pudding11's picture

I made these and kept them in the freezer for a couple of weeks in advance of a party. When I defrosted them they were perfect still! I used a melon baller to make them and dipped in hot water between each one as it makes it so much easier to scoop the mixture. It is time consuming and messy but worth it according to all the people who ate them!

irenemorrill's picture

These are great, we have made them as gifts for teachers for several years now and always have many compliments and orders for more. Something the kids can really enjoy making as they are so simple yet tasty!!!

purplemwendy's picture

Just made these today and I'm delighted with the results - made a trial batch in preparation for giving as Xmas gifts and will definitely be making more. Made some with coconut and some with cocoa powder and both are time I'm going to try chopped hazelnut. Have put some in freezer to test out quality of truffles after defrosting...not sure if this will affect the quality?

Would agree with the comments about the issue of rolling into balls but they are worth the mess.

julia_1991's picture

I just made these but instead of the cream i used a few day old chocolate cake crumbs and used 3 quarters milk chocolate 1 quarter dark chocolate. Its a different recipe all in it's own i guess but it works pretty well and if you're in a rush it's the easier choice as you just pour the chocolate strait in, mix, roll out and you're done!

jamiel90's picture

Really Nice, Went great as a gift! Family and freinds really enjoyed them plus very easy to make!
Rolled some in coco-powder aswell tasted nice!

kegs1986's picture

Haven't made these yet, but was wondering whether I could add Malibu for a coconutty flavour? will leave a comment when I do them

yamuk21's picture

Recipe so easy and delicious... every comment here helped but Id like to mention to make sure the coconut is crushed into tiny pieces. I didnt do this and there were long bits sticking out my truffles... still yummy though!!


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