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White Chocolate Coconut Truffles

Ingredients

  • 1½ cups white chocolate chips or chopped white chocolate
  • ½ cup heavy cream
  • 1 cup shredded sweetened coconut plus extra for coating
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Place the white chocolate in a heatproof bowl. In a small saucepan, heat the cream over medium heat until just simmering—do not boil. Pour the hot cream over the chocolate and let it sit for a minute. Stir until smooth and glossy.
  2. Mix in the vanilla extract, salt, and shredded coconut. Stir well until everything is evenly combined.
  3. Cover the bowl and refrigerate for about 1–2 hours, or until the mixture is firm enough to shape.
  4. Scoop small portions of the mixture and roll them into bite-sized balls.
  5. Roll each truffle in the extra shredded coconut until fully covered. This gives them a lovely snowy finish.
  6. Chill the truffles for another 30 minutes before serving. Keep them stored in the fridge in an airtight container for up to a week.