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The easiest homemade chocolate truffles
When I was a child, there was no greater joy than finding chocolates under the tree on Christmas morning. My favourite kind were (and still are) the Raffaello chocolates, filled with coconut cream. This recipe is a reinterpretation of those delicious little white chocolate and coconut treats, made cuter!
The homemade chocolate truffles are so, so easy to make, yet so delicious. They are incredible versatile, and can be used as decorations or as stand-alone treats. Both kids and adults alike will love them and ask for a second helping!
White chocolate cuteness overload
To me, the homemade coconut white chocolate truffles look like little snowballs. Naturally, my wild imagination took over and decided they NEEDED to become little snowmen. Going from simple truffle to unique Christmas treat is so easy. All you need is some decorations and a bit of patience.
The process goes like this:
- Make two different sizes truffles (one larger for the base, and one smaller for head)
- Create a hat by attaching a chocolate bonbon or Reese’s mini cups to a flat Cadbury’s button.
- Make a scarf by using red fondant
- Draw on the eyes and mouth using either melted candy buttons or chocolate or black royal icing.
- Attach on a cute nose made from painted sunflower seeds.
Making the white chocolate truffles
First, we need to make the homemade chocolate truffles. To do this, we need:
- White chocolate
- Double (heavy) cream
- Milk powder
- Shredded coconut
Naturally, you can stop before the decoration stage. This will get you perfectly delicious white chocolate truffles.
Let’s make some snowmen!
If you’re a little extra – like me, you might like to take the truffles a step further. Here is where the magic happens and some simple truffles become cute snowmen.
You will need:
- Chocolate bon bons with a flat base – like Munchies in the UK or Reese’s mini cups in the US.
- Flat disc chocolates – like Cadbury buttons in the UK or Mini Oreos in the US.
- Red fondant
- Sunflower seeds + orange food colouring
- Black candy melts or black royal icing
- Extra: Christmas sprinkles
Making the chocolate hat
Assembling the snowman
Enjoy with your loved ones!
Snowmen Chocolate Truffles with Coconut
- 200 g white chocolate (28% cocoa) (1 ¼ cups)
- 60 g heavy (double) cream (¼ cup)
- 40 g milk powder (⅓ cup)
- 50 g shredded coconut (½ cup)
- pinch of salt
- 12 roasted hazelnuts
- shredded coconut
- chocolate buttons*
- chocolate cups*
- In a glass bowl, add the chopped white chocolate and double cream. Microwave for 20 seconds, then mix with a spatula to help the chocolate melt. Use the microwave again in small bursts of 5-10 seconds, mixing well after each time.
- Once the chocolate is fully melted, add the milk powder, salt and shredded coconut. Mix well with a spatula to combine. Cover the bowl with cling film, then place in the fridge for minimum 30 minutes to set the chocolate.
- When the mixture is set, scoop up some chocolate with a teaspoon and put a hazelnut in the middle. Roll between your palms to make a sphere. Do not handle it too much, as this will make the chocolate very oily and soft. Roll in more shredded coconut to make it look like a snowball. We need two different sizes of snowballs: one larger for the base and one smaller for the head.
- Use some melted white chocolate to attach the smaller ball to the base. Let set in the fridge for 20 minutes, so they can set properly. Now we can start decorating!
- To make the hat, glue a mini cup onto a chocolate button. Decorate with sprinkles or edible snowflakes. Making the nose is easy: simply paint a sunflower seed with edible orange paint. Let dry before using.
- When decorating the snowman, place the sunflower seed as the nose. Use some melted candy buttons/dark chocolate or black royal icing to pipe on the eyes and mouth. Use a small strip of fondant for the scarf and secure it with some melted chocolate. Add the chocolate hat with chocolate, then add any sprinkles as desired.
- Leave the snowmen to chill in the fridge for at least 30 minutes before serving. Enjoy!
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Storing – keep in an airtight container in the fridge for up to 1 week.