Description

Nothing says winter magic like these melt-in-your-mouth Snowball Truffles. Creamy white chocolate ganache with shredded coconut, rolled into perfect snowy spheres—elegant enough for a holiday platter, simple enough for a weekend project, and utterly irresistible. Best of all, they’re no-bake!

Ingredients

Makes ~24 truffles

12 oz white chocolate (chips or chopped bar; high-quality, real chocolate is best)
¼ cup heavy cream (or full-fat canned coconut cream for dairy-free)
2 tbsp unsalted butter (or coconut oil for dairy-free)
½ tsp vanilla or almond extract
1 cup sweetened shredded coconut, divided (½ for ganache, ½ for rolling)

Instructions

1. Prep Your Station

Chop chocolate if using a bar, measure cream and butter, and set out a medium heatproof bowl.
Line a baking sheet with parchment paper.

2. Heat Cream and Butter

In a small saucepan, heat cream and butter over medium heat until steaming with tiny bubbles around the edges.
Alternatively, microwave in 30-second bursts until hot but not boiling.

3. Melt the Chocolate

Pour hot cream mixture over chocolate in the bowl. Let sit 1–2 minutes without stirring.

4. Stir Until Smooth

Stir gently from the center outward until glossy and fully combined. If needed, microwave in 10-second bursts, stirring until smooth.

5. Flavor and Coconut

Stir in vanilla (or almond extract) and ½ cup shredded coconut.

6. Chill

Cover and refrigerate 1–2 hours, until firm enough to scoop and roll.
Quick chill option: Freeze 30–45 minutes, stirring every 15 minutes for even firmness.

7. Form Truffles

Scoop dough using a cookie scoop or tablespoon and roll into 1-inch balls.
Keep hands cool; rinse in cold water if mixture starts sticking.

8. Coat in Coconut

Roll each ball in the remaining ½ cup shredded coconut.
Place on parchment-lined tray and refrigerate 15–30 minutes to firm completely.

Notes

Ganache too soft? Chill longer, or mix in extra shredded coconut or crushed graham crackers.
Coconut won’t stick? Lightly moisten truffle surface by rolling between palms again.
Milk or dark chocolate? Method is the same; dark chocolate sets firmer.

Nutrition

Calories: 130 Cal (per truffle
Sugar: 11g
Fat: 8g
Carbohydrates: 13g