These 3-ingredient white chocolate truffles are rich, indulgent and coated in shredded coconut! They melt in your mouth as soon as you bite into them and are incredibly easy to make.
I often find that it’s the simple recipes that I love so much, and this white chocolate coconut truffle recipe is one of them. White chocolate is a total weakness of mine! In fact, I have many white chocolate-based recipes on the blog, like my white chocolate raspberry loaf cake and lemon white chocolate muffins.
I love how well the rich yet subtle flavor of white chocolate pairs with so many ingredients, and I always end up eating a handful of the stuff on its own as I’m baking. Can anyone else relate?!
These white chocolate truffles are a breeze to make, with an irresistible combination of coconut and white chocolate. They take about 10 minutes to put together (not including the inevitable chilling time) and will have whoever eats them hunting you down for the recipe.
Here’s how to make them.
How to make white chocolate truffles
Ready to make one of the simplest, most delicious desserts you’ll ever try? Here’s how to do it.
- Melt chocolate and cream together. Place chopped chocolate and cream (and butter, if using) in a heat-proof bowl and microwave in 20-second intervals, stirring in between each interval, until melted. You can also melt them together using a double boiler, setting the bowl with chocolate and cream over a saucepan of simmering water, stirring occasionally.
- Stir in shredded coconut. Once the mixture is melted, stir in 1/4 cup shredded coconut and vanilla extract, if using.
- Chill. Cover the bowl and chill in the refrigerator for 4 hours or until firm.
- Roll into truffles. Take the white chocolate mixture out of the fridge and use an ice cream scoop, spoon, or melon baller to scoop out some of the white chocolate and use the heat of your hands to form into balls. Roll each ball in the rest of the coconut and place on a baking sheet lined with parchment paper.
- Refrigerate. Refrigerate until firm. Store truffles in the fridge in an airtight container for up to a week. Serve chilled.
See how easy that was?!
Tips for making white chocolate truffles
I love to use unsweetened shredded coconut rather than sweetened because it helps balance out the already sweet white chocolate. And while shredded coconut is my preference, you can substitute it with desiccated coconut or even flaked coconut if the flakes aren’t too big (each brand makes them slightly different).
Add liqueur for extra flavor
Substitute 1 or 2 tablespoons of the heavy cream with the same amount of coconut liqueur. My favorite is Malibu coconut rum (so good!), but use whatever you like best.
Use good quality white chocolate
White chocolate is the star ingredient and flavor of these truffles, so the better quality chocolate you use, the better they’ll taste.
Melt the chocolate carefully
Chocolate is sensitive to heat, so don’t be tempted to heat it on full power in the microwave for a long time. I usually start with 30 seconds, then continue with 20-second intervals. I take it out of the microwave between each interval and stir to even out the heat.
Alternatively, you can set the bowl over a saucepan of simmering water. Bring 1-2 inches of water to a simmer in the saucepan, set the bowl on top of the saucepan while making sure that the water doesn’t touch the bowl, and stir occasionally until completely melted.
More of my favorite recipes with white chocolate
- Brown Butter White Chocolate Blondies: Nutty brown butter gives these blondies an amazing deep caramel flavor.
- Banana and White Chocolate Blondies: Ripe banana and white chocolate make the ultimate treat.
- White Chocolate Macadamia Nut Cookies: Soft + chewy with melty chunks of white chocolate and crunchy macadamia nuts in every bite.
- Individual White Chocolate Cheesecake W/ Strawberries: This creamy, satiny-smooth no-bake cheesecake is heavenly.
- White Chocolate Oreo Truffles: White chocolate and Oreos make for incredibly addictive truffle bites.
Melt-in-your-mouth, 3-ingredient white chocolate truffles with shredded coconut!
- 1 cup + 1 tablespoon (200g) coarsely chopped white chocolate
- 1/4 cup (60 ml) heavy cream
- ¼ cup unsweetened shredded coconut
- 1/3 cup unsweetened shredded coconut , for coating
- 1-2 tablespoons butter , for creamier texture
- ½ teaspoon vanilla extract
Place chopped chocolate and cream (and butter, if using) in a medium heat-proof bowl. Carefully microwave in 20-second intervals, stirring in between each interval, until melted. Alternatively, set it over a saucepan of simmering water, stirring occasionally. Stir in ¼ cup shredded coconut (and vanilla extract, if using). Cover the bowl and chill in the refrigerator for 4 hours or until firm.
Place 1/3 cup shredded coconut in a small bowl. Take chocolate mixture out of the fridge. Using an ice cream scoop, spoon, or melon baller, scoop out small sections and form them into balls with your hands. Roll each ball in coconut and place on a baking sheet lined with parchment paper. Refrigerate until firm.
Store truffles in the fridge in an airtight container for up to a week. Serve chilled.
Truffles can be frozen for up to a month. To thaw, leave them in the fridge overnight.