White chocolate and coconut truffles. Recipe

A smooth white chocolate and almond ganache rolled in toasted coconut, perfect for an after dinner treat or to make as gifts.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 4.3/5

Les ingrédients

Pour people
  • For the ganache
  • White chocolate : 500 g
  • Double cream : 100 ml
  • Amaretto : 80 ml
  • For the rest of the recipe
  • Dessicated coconut : 100 g
  • Chopped pistachio(s) : 100 g



    Place the cream and the amaretto in a sauce pan and heat until boiling. When the cream is boiling, remove the pan from the heat and slowly add the white chocolate, bit by bit until it is all incorporated. When all the chocolate has been added, place the pan back onto the heat and bring the mixture back to the boil.

    When it has boiled, place the mixture into a bowl and lightly cover with clingfilm. Place the mixture into the fridge for 20 minutes until it has just set.

    After 20 minutes remove from the fridge.


    In a large bowl, mix together the pistachios and the coconut.

    Using a melon scoop, scoop balls of the chocolate ganache and drop directly into the coconut mix. Ensure all the balls are completely coated by the coconut. Keep dipping the melon scoop into boiling water to make it easier.

    Alternatively if you do not have a melon scoop, use your hands to roll evenly sized balls.

Chef's tip

«If you are using your hands rather than using a melon scoop, coat your hands in icing sugar to prevent the chocolate sticking to your hands.»

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