Snowball truffles

Snowball truffles

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(27 ratings)

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


  • 200ml double cream
  • 200g good-quality dark chocolate (at least 70% cocoa solids)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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, questions and tips

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scottmartin's picture
3rd Jan, 2017
can you use crame fraiche? in the truffles
12th Dec, 2013
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. Yummy!
28th Nov, 2013
Soo naught
25th Dec, 2012
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
27th Nov, 2014
Do you think you could do this and roll the squares into little balls? :)
25th Dec, 2012
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!
25th Dec, 2012
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! :)
5th Dec, 2012
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.
19th Dec, 2011
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.
28th Nov, 2013
I don't like dark chocolate either


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