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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7th Feb, 2008
I made these with my kids and used a melon baller, which solves the problem of melting. The girls then had great fun swirling the balls around in the coconut. They gave some to their teachers at Christmas and I think it's the start of a tradition!
7th Feb, 2008
I agree, three hours in the fridge and using two spoons means that the balls are made easily without too much mess. I rolled mine in white hot chocolate powder and ground almonds. yum yum.
4th Feb, 2008
Also had a problem with the rolling, half of it was on me! However they did taste good so perhaps following other peopl's suggestions of setting it longer would help if I ever make them again.
2nd Jan, 2008
I found that if you leave the mixture in the fridge for at least 3 hours - then use a small spoon to scoope out the mixture and with a seoond spoon drop it straight into the coconut. You can then roll the chocolate mixture into a ball with the coconut stopping it from sticking to your hands. I also used ground almonds as a coating as well a cocoa powder because not everyone likes coconut. These truffles were a great hit served with coffee after dinner over Christmas. I will certainly make them again.
19th Dec, 2007
These are atrocious - making the balls is a nightmare - get the mixture too cold and you can't make them at all. Get them too warm and it goes everywhere. Dreadful. They need to think of another approach to making these because the idea is great but execution is poor.
17th Dec, 2007
easy recipe to follow, i tried it with 85% cocoa chocolate though which is a little bitter! and it does have a melting problem with making the chocolate balls. might try it with a chocolate with less cocoa next time
10th Dec, 2007
I'm going to try this recipe with my class of 10 and 11 year olds. Thanks for the tip about the chocolate melting, I think I'll leave it in the fridge over night.
10th Dec, 2007
The same thing happened to me at first so I put the mixture back into the fridge for another 1 1/2 hours and then it was firm enough to mould.
10th Dec, 2007
The Ingredients were fine - i used 74% cocoa solid choc to give it an extra rich taste. When you scoop out the choc and try to roll it in to balls the choc starts to melt all over your hands so net time i try it i'm either going to buy a melon ball scoop or i'll buy circle ice trays and let them set in there!


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