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White Chocolate Coconut Truffles

By: Unknown
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 20
Time to Prepare: 20


• Whipping cream – 1/4 cup (60ml)
• White chocolate, good quality, broken into chunks – (250g)
• Vanilla extract – 1 tsp
• Unsweetened desiccated coconut – 1/2 cup
• Unsweetened desiccated coconut, for coating – 1/2 cup
• Nuts – Dried cranberries, pistachio, and almonds


Microwave Method:

1. Microwave the chocolate at high for 30 seconds. Remove the bowl and stir.
2. Microwave it again for another 30 seconds. Remove and stir again. (You can microwave for 30 seconds more if the chocolate is not completely melted after stirring.)
Double Boiler Method:

1. Add 1 cup of water to a medium saucepan or pot and bring to a very gentle simmer.
2. Place a heat-proof bowl on top of the pan while making sure that the water doesn’t touch the bowl.
3. Stir occasionally with a spatula until smooth and melted.
4. Remove the bowl from the heat. (If the chocolate starts to become too hard, just put the bowl back over the simmering water.)
White Chocolate Coconut Truffles:

1. Stir in 1⁄2 cup desiccated coconut and vanilla extract.
2. Let it cool completely.
3. Cover the bowl and chill in the refrigerator for 2-4 hours or until firm.
4. Take chocolate mixture out of the fridge.
5. Scoop out small sections and form them into balls, adding a nut inside.
6. Roll each ball in coconut and refrigerate until firm. Serve chilled.
7. You can store truffles in the fridge in an airtight container for up 2 weeks.


White Chocolate Coconut Truffles are silky, smooth, rich, creamy, luxurious, melt-in-mouth treats with coconut coating. These coconut truffles with a seductive combination of coconut and white chocolate are easy to make at home. Can you believe these melt-in-your-mouth white chocolate coconut truffles are made from only 5

Note: Truffles can be frozen for up to a month. When you want to eat leave them in the fridge overnight to thaw.

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