White chocolate coconut truffles have a soft, creamy texture with a hint of coconut flavor. These truffles are quite sweet, very similar to Raffaello truffles.
Although this recipe includes cashew nuts, you do not taste them at all. In fact, these taste very much like the Raffaello truffles you can buy in stores. But of course, these home made ones are much fresher and taste even better!
The color is a very, very light cream color. They are quite sweet, even with the cashews and unsweetened coconut flakes. So don’t be fooled by the addition of the nuts. When you pop one in your mouth, it is not at all like eating an “energy ball” or “protein ball” and very much like eating a Raffaello or a fancy chocolate.
The recipe uses only four ingredients, so use the best ingredients you can buy. These white truffle balls will taste as good as your ingredients. So make sure you use fresh cream, unsalted raw cashews, good quality white chocolate and unsweetened coconut flakes.
Also, you will have to blitz these together to make a fine powder. The finer you blitz them, the smoother your truffle will be. A stick blender is fine and will do the job.
Roll them in coconut flakes and they will look like little snowball truffles.
You can make these truffles a week in advance. Just keep them in a closed container with a bit of extra coconut shavings to keep them from bumping into one another. You can even freeze them for up to two months.
They make a pretty, delicious addition to your Afternoon Tea of Christmas Tea Party.
As these White Chocolate Coconut Truffles are quite sweet, plan for about 2-3 per guest. You can serve them in a bowl or in frilly decorative paper cups. Your guests are sure to be impressed!
- ½ cup of unsalted, plain raw cashew nuts
- ½ cup of unsweetened coconut flakes
- 4 oz (110 grams) of good quality white chocolate
- ½ cup (140 ml) of heavy cream
- Blitz together the cashew nuts, coconut and white chocolate until you get a very fine powder.
- Heat ½ a cup of heavy cream until simmering. Do NOT boil.
- Then add it to the food processor.
- Blitz the mixture up and then chill it in a bowl in the fridge.
- After a few hours, this mixture can be rolled into little balls and coated with shredded or shaved coconut.
- Serve in classic, frilly little paper cups.
Although they contain cashews, these are not healthy "energy balls". They are very much a white chocolate sweet treat - perfect to accompany your cup of tea.
Stay away from sugar coated coconut, as the truffles are already very sweet. The flavors of the chocolate, cashew and coconut blend together very well to make a delicate flavor that you don't want overwhelmed with the taste of sugar.
Make sure you grind up the nuts and coconut very well, otherwise your truffles will be more gritty. They will taste just as nice, but they will be less smooth.
These white chocolate coconut truffles can be made days in advance.
Store in the refrigerator as they contain cream for up to a week. I keep mine in an air tight container, with a bit of extra coconut shavings to keep them from sticking to one another.
Freeze for up to 2 months.