Snowball truffles

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• StephieAck

  19 December 2011

  StephieAck rated and commented on this recipe

  

  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.

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• kirsty

  05 December 2012

  kirsty commented on this recipe

  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.

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• Janjan87

  25 December 2012

  Janjan87 commented on this recipe

  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! :)

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• Janjan87

  25 December 2012

  Janjan87 rated and commented on this recipe

  

  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!

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• Elise

  25 December 2012

  Elise commented on this recipe

  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.

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http://www.bbcgoodfood.com/recipes/4940/

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Ingredients

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

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Difficulty and servings

Makes 30 truffles

Easily doubled

Preparation and cooking times

Prep 30 mins

Cook 5 mins

Vegetarian

Ingredients

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

Per truffle

111 kcalories, protein 1g, carbohydrate 4g, fat 10 g, saturated fat 7g, fibre 1g, sugar 2g, salt 0.01 g

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