No-bake easy strawberry white chocolate truffles—great for gifting and impressing your guests at the dessert table! The white chocolate truffles are flavored with ginger and lime, stuffed with fresh raspberries, then dipped into shredded coconut. Explosion of flavor guaranteed…
Photo credit: © Eatwell101.com
Preparation time: 30 mins
Resting time: 1 hour
Ingredients for the Raspberry Coconut Chocolate Bites
Makes about 15-20 truffles:
- 15-20 raspberries
- 10 ounces (300g) high-quality white chocolate chips (unsweetened for Keto)
- Zest of 1 untreated lime, finely grated
- 2/5 cup (10cl) of liquid cream or sour cream
- 1-inch knob (2.5cm) of fresh grated ginger
- 2/3 cup (50g) of shredded coconut
Notes for raspberries (a small box about 170g), fresh or frozen (thaw them at room temperature)
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.comPhoto credit: © Eatwell101.comDirections
1. In a small bowl, combine cream, ginger, and grated lime zest. Heat up in the microwave for about 30 seconds. Pour the hot mixture over the chopped chocolate chips and stir well using a wooden spoon (metallic spoons tend to mess up chocolate). Put back in the microwave for 30 more seconds, then stir until the chocolate is completely melted. The consistency should be smooth and homogeneous. Cover and chill in the refrigerator until set (about 1 hour).
2. Scoop out little balls of chocolate with 2 teaspoons or a small melon baller. Dip the truffles in shredded coconut to coat all sides; this will prevent them from getting too sticky. Place on a baking sheet lined with parchment paper. Chill for about 15 minutes, or until firm enough to handle.
3. Flatten a chocolate ball and gently enclose a raspberry in the chocolate. Form a ball, then roll the truffle in the coconut topping one more time. Proceed with all the raspberry truffles and chill until ready to serve.
Photo credit: © Eatwell101.com
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Raspberry Coconut Chocolate Bites
Easy and very impressive raspberry coconut chocolate bites —perfect for Holiday gifting!
- 15-20 raspberries
- 10 ounces (300g) high-quality white chocolate chips (unsweetened for Keto)
- Zest of 1 untreated lime, finely grated
- 2/5 cup (10cl) of liquid cream or sour cream
- 1-inch knob (2.5cm) of fresh grated ginger
- 2/3 cup (50g) of shredded coconut
- Notes for raspberries (a small box about 170g), fresh or frozen (thaw them at room temperature)
Instructions
- In a small bowl, combine cream, ginger, and grated lime zest. Heat up in the microwave for about 30 seconds. Pour the hot mixture over the chopped chocolate chips and stir well using a wooden spoon (metallic spoons tend to mess up chocolate). Put back in the microwave for 30 more seconds, then stir until the chocolate is completely melted. The consistency should be smooth and homogeneous. Cover and chill in the refrigerator until set (about 1 hour).
- Scoop out little balls of chocolate with 2 teaspoons or a small melon baller. Dip the truffles in shredded coconut to coat all sides; this will prevent them from getting too sticky. Place on a baking sheet lined with parchment paper. Chill for about 15 minutes, or until firm enough to handle.
- Flatten a chocolate ball and gently enclose a raspberry in the chocolate. Form a ball, then roll the truffle in the coconut topping one more time. Proceed with all the raspberry truffles and chill until ready to serve.
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