Chocolate Coconut Truffles

You can use plain white coconut from a bag or box to give these truffles a snowball look. Or toast flaked coconut in the oven just until lightly browned, then chop finely in a food processor.

Serves: 60Hands-on: 1 hourTotal: 3 hoursDifficulty: Medium

Serves: 60


  • ⅔ cup cream
  • ⅔ cup sugar
  • 3 Tbsp. corn syrup
  • 1 lb. white chocolate
  • 1 tsp. coconut extract
  • 2 Tbsp. cream of coconut
  • 1 ¼ cup unsalted butter
  • 1 lb. milk chocolate
  • ⅔ cup heavy cream
  • ¼ cup flaked or toasted coconut


  • In a medium saucepan, bring cream and sugar to a boil, stirring constantly. Whisk in corn syrup. Remove cream from heat. Finely chop white chocolate and add to hot cream a small amount at a time, stirring until completely melted.
  • Cool white chocolate mixture completely. In a large bowl, cream softened butter with coconut extract and cream of coconut. Slowly whisk cooled white chocolate into butter mixture until smooth and creamy.
  • Using a spoon or a pastry bag, place dollops of white chocolate-coconut mixture onto a parchment or waxed paper-lined baking sheet. Refrigerate until hardened, at least 2 hours.
  • Chop milk chocolate into small pieces. Combine with cream in a saucepan. Over low heat, melt chocolate into cream. Stir constantly until mixture is smooth and thick.
  • Using wooden skewers, dip truffle centers into melted milk chocolate . Roll dipped truffles into coconut and place on a baking sheet. Keep cool until ready to package or serve.