White Chocolate Coconut Truffles
These truffles are incredibly easy to make and delicious! Full of white chocolate, ground nuts, and a hint of rum, they are festive and can be made ahead and kept in the refrigerator or frozen. You can easily vary the booze and the type of nuts to your personal preference.
They do not travel well long distances as they need to be refrigerated. So they're not the best recipe for a homemade gift.
Servings 24 truffles
Ingredients
- 8 ounces white melting chocolate finely chopped
- 1 cup walnuts pecans or macadamia nuts, finely ground (I use the food processor)
- ¼ cup heavy cream
- 2 tablespoons rum see Notes below for substitutions
- ¾ cup shredded unsweetened coconut lightly toasted
Instructions
- Put finely chopped white chocolate in a bowl.
- Heat cream in a small saucepan until it starts to simmer, just before boiling, and add to the chocolate, trying to cover as much as possible. But it won't cover completely.
- Let stand 10 seconds and start to stir both ingredients together. The chocolate will start to melt.
- Mix until well incorporated, smooth, and shiny.
- If the chocolate does not melt completely, you can microwave the mixture (make sure you use a microwave-safe bowl) in 5-10 second spurts, mixing well after each time until the chocolate is completely melted.
- Add the ground nuts, the rum and mix well.
- Cover with plastic wrap and chill until firm, about 3 hours. Or freeze for about 1 hour. The mixture should be firm enough to make balls with it.
- Scoop heaping teaspoons of the mixture, form into a ball with your palms, and roll in shredded coconut.
- Chill, covered until ready to serve.
- Store leftovers in the refrigerator in airtight containers with parchment paper between layers. Or in the freezer.
Notes
White chocolate: any white baking chocolate works but I like to use melting chocolate because it melts more easily. If you use the regular baking chocolate, make sure it's finely chopped. I don't recommend white chocolate chips as they don't tend to melt well.
Rum: any type of rum works, but I like gold or spiced as it's mellower and not as sharp. I use Captain Morgan spiced rum. Also, a rum essence or emulsion works.
Storing: they can be made ahead and refrigerated, covered, for several days, or in the freezer for a month. To defrost transfer to the refrigerator until soft enough to eat.
Size: don't be tempted to make large truffles. They should be about the size of a whole walnut.
