Snowball truffles

Snowball truffles

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(26 ratings)

Prep: 30 mins Cook: 5 mins Plus cooling time

Easy

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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Ingredients

  • 200ml double cream
  • 200g good-quality dark chocolate (at least 70% cocoa solids)
  • 200g desiccated coconut

Method

  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 (49)

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!!

hugaplanet's picture
5

I agree with Paula! Drop them into the coconut then roll. I also used different coatings, to vary the look-as giving as presents. Thanks for the recipe...

bloatedbarbie's picture

Try putting disposable gloves on and coating the gloves in cocoa powder before rolling the slightly cooled mixture.

mistersimon2011's picture
5

If the mix gets too hard in the fridge, just dip a tea spoon in hot-ish water and scoop away.

mistersimon2011's picture
5

If the mix gets too hard, dip a tea spoon in hot-ish water and scoop away.

jenomania's picture
5

I found that a high cocoa percentage dark choc bar was a little bitter for my taste so the next time I made it with half dark and half milk chocolate and it took the 'edge' off it.

jaynecwright's picture

I am going to make some mint truffles,and that calls for 1 teaspoon.This recipe is half the ingredients of my recipe, so i would recommend half a teaspoon of baileys or 1 teaspoon if you like strong liquers.
enjoy.

jackieheath's picture

I am going to try and make these truffles tomorrow. It is always nice to read other peoples comments, and I am reassured that it doesnt always go to plan. I am thinking of putting some baileys irish cream in mine, does anybody know how much and would I have to reduce to cream amount?

nashjas's picture
4

I have made these before with my friend for school and all our friends loved them!
I was thinking of making them for christmas this year but i want to get them done early so that i dont have to rush them nearer the times. How long do they keep and can i freeze them?
I was wondering if i could freeze them and would be very pleased if someone could tell me if you can.
Thanks =)

shnushnu's picture
3

i made these for a friend and her kids for christmas, she liked them but as i'd used a very high percentage cocoa they were a little bitter!

xpinkdiamondx's picture

Truffles are ALWAYS messy to make so don't moan about getting sticky hands. Good basic recipe that i had lots of fun with.

laurenhopeevans's picture
4

Nice and easy to make, I put some rum and raisins in too, so thanks for that suggestion.

Two teaspoons and some vigorous spoon-to-spoon action is required for making the balls, some are better shaped than others, but they are all very pretty (in individual metallic petit four cases) and very tasty!

mrsvandicamp's picture
4

Made these with 85% chocolate which was a mistake as it was way to bitter will defo make again this time with different choc. Instead of puttung it in the fridge I but it in my garden as we were knee deep in snow and it was ready to roll whithin the hour lol!! A little messy but thats half the fun x

caraclinch's picture
2

very difficult to get to the right level of solidity for rolling but tasted nice.

tkchips's picture

i made this as a kid, except we had marshmallows in the middle! we used to argue over who got the white or pink marshmallows! lol

mamapipinow's picture
2

I am doing truffles with another, similar though way. I take 2 handfulls of hazelnuts and almonds and place them in extra hot caramel i had just made (water, sugar, lemon juice). Then i put in in a tray, waiting for it to get cold. When that happens, i break the caramel nut in a blender until it becomes dust and add it to the mixture. This way all the juices are absorbed from the nuts and is easier to roll. Or you can add bisquits, plain ones, again turn them to dust and add them.
Or you can try to place underneath the bowl a bowl with ice cubes so that it would maintain that cold temperature for longer.
Either way i think you have to be awful quickwhen rolling thise babes!

ksgoodwin77's picture

I've used two spoons before to get an oval shape. Perhaps I'll try it with white choc and pretend their choc mice.

zoehill's picture
4

me and my daughter loved making these together, we had to put the mixture in the freezer for about 10 mins though as not hard enought to roll. I think i will try it with milk chocolate next time.

kappelmc's picture
2

Yes you will get chocolate fingers with this recipe!

I left it in the fridge for 5 hours and it was still melting all over the place.

But once you do manage to cover the little "balls" in coconut and put them back in the fridge, the result is quite delicious.

Has anyone tried the ice cube tray idea?

snowdrop2101's picture
5

Again the chocolate does melt even with over 3 hours in the fridge, my tip would be just to handle sparingly and get them rolling in the coconut asap! I used 85% dark chocolate with chilli, this was really a great zingy flavour to stop the balls being too bitter. A real winner and, for, me worth the sticky hands.

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