Four ingredients, no baking, no special equipment. White chocolate and cream form the base, coconut flour gives the truffles body and a faint tropical note, and cinnamon keeps the whole thing from reading as too sweet. Rolling them in shredded coconut finishes them cleanly. These are the kind of thing you make on a Sunday afternoon when you want something to put out without spending actual effort, and they hold in the refrigerator for days without losing anything.
How to Make Coconut and White Chocolate Truffles
Heat the cream just to boiling
Pull it off the heat as soon as you see it starting to bubble around the edges. Overheated cream can cause the white chocolate to separate and turn grainy rather than melting smoothly. Add the chopped chocolate to the hot cream off the burner and let it sit for a minute before stirring.
Let the mixture cool completely before rolling
Room temperature cooling followed by at least two hours in the refrigerator gives you a firm enough mixture to roll without it sticking everywhere. Trying to roll it warm is a frustrating mess. Patience at this stage saves time later. 
Work quickly when rolling
Your hands warm the mixture as you roll, so work in small batches and move fast. A small ice cream scoop or a tablespoon keeps the portions consistent. Roll each ball in coconut immediately after shaping before it softens.
Coconut and White Chocolate Truffles
Ingredients
- 7.9 oz (225 g) white chocolate
- 1/4 cup (60 ml) heavy cream
- 1/4 tsp cinnamon
- 2.1 oz (60 g) coconut flour
Instructions
- Heat cream until it boils and remove from heat. Add chopped white chocolate and stir until it melts. Add cinnamon and coconut flour.
- Let cool completely and roll into balls. Roll truffles into shredded coconut.
Frequently Asked Questions
What chocolate works best for white chocolate truffles?
Use a good-quality white chocolate with cocoa butter listed in the ingredients. Cheap white chocolate chips often contain vegetable oil and will not set properly.
How do I get a smooth ganache for truffles?
Chop the chocolate finely so it melts evenly, and make sure the cream is hot but not boiling. Stir gently from the center outward to avoid incorporating air.
Can I use desiccated coconut instead of shredded coconut for coating?
Yes. Desiccated coconut is finely ground and gives a denser coating. Shredded or flaked coconut provides more texture. Both work.
How long do these truffles keep?
Store in an airtight container in the fridge for up to 2 weeks. Bring to room temperature for 15 minutes before serving for the best texture.
Can I freeze white chocolate coconut truffles?
Yes. Freeze in a single layer on a tray, then transfer to a bag for up to 2 months. Thaw in the fridge overnight.
These were really disgusting and dry. I’d forgo the coconut flour in the future.
I’ll have to hint to my family that I want these for Valentine’s Day (or just make them myself! :)
White chocolate and coconut …mmm a combination made in heaven. Look delicious! Will be trying these really soon. Thanks!