Coconut Cream Truffles


1/2 cup heavy cream
3/4 cup flaked coconut
1/2 lb. white chocolate, chopped
1 tablespoon butter, unsalted
1/3 teaspoon coconut extract

For Rolling:

1/3 cup confectioner's sugar
1/3 cup coconut

Makes about 24 truffles.


  • In a medium size, heavy saucepan, heat cream and coconut to a simmer. Remove from heat and stir in chocolate. Let mixture sit for about 5 minutes. 
  • Add coconut extract and butter to the mixture and stir until smooth. Cover and chill for about 3 hours. 
  • Scoop chilled mixture with teaspoon, on to waxed paper and roll into balls.
  • Roll balls into confectioner's sugar and coconut mixture. Cover and chill for at least 2 hours before serving.

Truffles can be prepared in advance and stored for up to two weeks.

Real Cooking

Did You Know?
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical, or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liquor.

They are named for their resemblance to the truffle fungus.

The chocolate truffle was first created by M. Dufour in Chambery, France in December 1895. They reached a wider public with the establishment of the Prestat chocolate shop in London by Antoine Dufour in 1902, which still sells 'Napoleon III' truffles to the original recipe.