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White coconut truffles rolled in desiccated coconut
Homemade coconut truffles with an almond centre.

Homemade coconut truffles

Author: Flavelo
Recipes Cakes and Desserts

The secret of homemade coconut truffles is the proper emulsion of fats and sugars. By melting white chocolate, butter, and cream, we make a 'ganache' base, which is solidified by the fibres of the desiccated coconut. The crunchiness of the almond hidden in the centre provides the perfect contrast to the soft, creamy shell.

🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 25 servings
🔥 Calories 85 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Bain-marie (saucepan + metal bowl)
  • Mixing spoon

Allergen Information

⚠️ Milk
⚠️ Nuts (Almonds)

Instructions

1 ✓

If your almonds have skins, scald for 1 minute, then squeeze out of the skin. Let dry completely.

Tip: If the almond is wet, it softens inside the ball and loses its crunch.
2 ✓

Melt the broken white chocolate and butter together over steam. Careful, the bottom of the bowl shouldn't touch the water!

Tip: White chocolate is very sensitive to heat, it 'burns' (clumps) easily, which is why a gentle steam bath is needed.
3 ✓

Remove from the steam, and stir in the cream and condensed milk. Mix until smooth.

Tip: Ingredients should be similar temperatures so they don't seize the chocolate.
4 ✓

Fold in the desiccated coconut. You get a soft mass, put in the fridge for at least 2 hours to solidify.

Tip: Coconut fibres slowly absorb moisture, it needs time to swell.
5 ✓

Form balls from the set mass, press an almond into the centre, then roll them in desiccated coconut.

Tip: Work quickly, because the warmth of your hand starts melting the butter and chocolate.

Recipe FAQ

The mass is too soft.
You didn't chill it enough, or the coconut didn't absorb enough moisture. Add more coconut and put back in the fridge.
The cream split (became oily).
You overheated the chocolate or butter. Try re-homogenising with a stick blender, or add a little cold cream.

Ingredients

  • 200 g Desiccated coconut (plus for rolling)
  • 400 g Sweetened condensed milk
  • 50 pcs Whole almonds (blanched)
  • 200 g White chocolate
  • 50 g Butter
  • 50 ml Double cream