White Chocolate and Coconut Truffles

This is one of the most popular recipes in the modern Italian cuisine because it is very easy to prepare, good looking, and delicious! However, I just know that my young Italian relatives love these sweet, easy white chocolate and coconut truffles – because am seeing them very often on birthday or holiday parties. Here is the recipe:

Servings 31 bite-size or 20 large truffles


For the truffles:

  • 250 grams white chocolate, finely chopped
  • 25 grams unsalted butter, room temperature
  • 100 ml heavy cream

For the coating:

  • 200 grams melted white chocolate, cooled slightly
  • 100 grams desiccated or shredded coconut



  • Place the white chocolate, butter, and heavy cream in a saucepan, over a low heat; stir to combine the ingredients until well incorporated and smooth. Apply into a shallow dish or tin lined with baking paper. Put in the fridge to chill for 3 hours until firm.
  • Next, line a baking tray with baking paper. Leave aside. Roll the chocolate batter into balls with a teaspoon. Apply on a plate and put in the fridge to chill for 30 minutes to 1 hour to set.
  • Then, gently drop each truffle into the melted white chocolate mix and roll them in Apply to the baking tray and place in the refrigerator until ready to serve.


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