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
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  • 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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16th Dec, 2009
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!!
13th Dec, 2009
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...
12th Dec, 2009
Try putting disposable gloves on and coating the gloves in cocoa powder before rolling the slightly cooled mixture.
10th Dec, 2009
If the mix gets too hard in the fridge, just dip a tea spoon in hot-ish water and scoop away.
10th Dec, 2009
If the mix gets too hard, dip a tea spoon in hot-ish water and scoop away.
1st Dec, 2009
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.
1st Dec, 2009
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.
25th Nov, 2009
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?
8th Nov, 2009
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 =)
26th Sep, 2009
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!


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