White Chocolate Truffles — Who doesn’t love to make candy around this time of year? We couldn’t have asked for a better theme with the holidays just around the corner, especially if you are a white chocolate addict like me. The snow-like, flaky coconut coating reveals a white chocolate ganache infused with cardamom to form an impressively delicious combo. Share these treats with family and friends, around a cup of your best Christmas tea!
Ingredients list for the chocolate truffles recipe
- 8 cardamom pods
- 1 1/4 lbs (550g) white chocolate, chopped
- 1 2/3 cup (40cl) of liquid cream
- 2/3 cup (50g) grated coconut
Directions
1. Crush the cardamom seeds in a mortar.
2. Cut 3/4 lb (350g) of chocolate into small pieces and add powdered cardamom.
3. Boil the liquid cream. Pour over the chocolate and whisk to get a smooth mixture. Heat a bit more over the fire if necessary.
4. Whisk until the chocolate thickens — it can be quite long. Stop when the first lumps appear. Then let cool in the refrigerator for several hours or overnight.
5. Scoop out a ball of chocolate and roll between your palms to form a truffle, repeat this process until there is no chocolate left. Place the truffles on a rack, then refrigerate again.
6. Meanwhile, melt the rest of the white chocolate in a double boiler and dip each truffle in for the coating, then let it dry on a wire rack over sheet parchment paper. Beware, the white chocolate cools down and sets quickly.
7. When all the truffles are coated, let them cool and harden before rolling them into coconut flakes.
Homemade Chocolate Truffles
by eatwell101
Yield: 16 servings
Prep Time: 20 min
Cook Time: 0 min
These homemade chocolate truffles are rich and creamy!
Ingredients
- 8 cardamom pods
- 1 1/4 lbs (550g) white chocolate, chopped
- 1 2/3 cup (40cl) of liquid cream
- 2/3 cup (50g) grated coconut
Instructions
- Crush the cardamom seeds in a mortar.
- Cut 3/4 lb (350g) of chocolate into small pieces and add powdered cardamom.
- Boil the liquid cream. Pour over the chocolate and whisk to get a smooth mixture. Heat a bit more over the fire if necessary.
- Whisk until the chocolate thickens — it can be quite long. Stop when the first lumps appear. Then let cool in the refrigerator for several hours or overnight.
- Scoop out a ball of chocolate and roll between your palms to form a truffle, repeat this process until there is no chocolate left. Place the truffles on a rack, then refrigerate again.
- Meanwhile, melt the rest of the white chocolate in a double boiler and dip each truffle in for the coating, then let it dry on a wire rack over sheet parchment paper. Beware, the white chocolate cools down and sets quickly.
- When all the truffles are coated, let them cool and harden before rolling them into coconut flakes.
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