Description
Coconut Raspberry Snowball Truffles are delightful treats featuring a raspberry center coated in a creamy white chocolate and rolled in shredded coconut.
Ingredients
Scale
- ¾ cup raspberry jam or preserves
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tsp water (slurry)
- 1½ cups (260–280 g) good white chocolate, finely chopped
- ¼ cup (60 ml) heavy cream
- 1 cup fine desiccated/shredded coconut (plus extra for rolling)
Instructions
- In a small saucepan, combine raspberry jam and lemon juice over medium heat.
- Stir in cornstarch slurry and cook until thickened, about 2 minutes.
- Transfer to a bowl and chill in the fridge for at least 1 hour to firm up.
- Scoop small portions (about ½ tsp) of the chilled raspberry mixture and roll into small balls.
- Place on a parchment-lined tray and freeze for at least 30 minutes.
- In a heatproof bowl, add chopped white chocolate and heavy cream.
- Heat over a double boiler or microwave in short bursts, stirring until smooth.
- Stir in shredded coconut until well combined. Let cool slightly to thicken.
- Take a small amount of coconut-white chocolate mixture, flatten in your palm, and place a frozen raspberry ball in the center.
- Wrap the coating around it, sealing completely, and roll into a smooth ball.
- Roll each truffle in extra shredded coconut to coat.
- Refrigerate for at least 30 minutes before serving.
- Keep truffles stored in the fridge in an airtight container for up to 1 week.
Notes
- Ensure the raspberry mixture is well chilled before shaping.
- Use high-quality white chocolate for the best flavor.
- These truffles can be made ahead of time and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg