Snowflake Truffles

Snowflake Truffles

12
skinnylittlecook 1

"This recipe makes white chocolate and coconut truffles with a surprise!"
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Ingredients

30 m servings 96 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium bowl, mix together 1 1/3 cups shredded coconut, sugar, and ricotta cheese to form a dough-like texture. Divide into 16 portions. Roll each portion into a ball, pressing one almond each into the center of each; cool in freezer for 20 minutes.
  2. Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the heavy cream. Use a toothpick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle 1/4 cup coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating solidifies.

Reviews

12
  1. 13 Ratings

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Most helpful positive review

I made these for the third time last week and agin they were loved by all. My top tip is to put cut the coconut first to make it a little finer and perhaps toast half of it so you get a bit of c...

Most helpful critical review

These were pretty good but I just didn't care for the texture of the filling. It was grainy and too moist.

I made these for the third time last week and agin they were loved by all. My top tip is to put cut the coconut first to make it a little finer and perhaps toast half of it so you get a bit of c...

Have to add my 2 cents- these are fabulous!! I like them with dark or milk chocolate more than white, but adding a white drizzle to the dark/milk coating is very pretty. I also tried just driz...

These were pretty good but I just didn't care for the texture of the filling. It was grainy and too moist.

These were nice - I wouldn't say exceptional though. the mixture fell apart easily, especially when trying to put the almond inside the ball. I dipped these in white chocolate that was mixed w...

Great flavor! But, mine ended up quite mushy. I think the filling may need more to bind it together and for me, there was too much cream added to the chocolate so it didn't set up hard enough. ...

Unlike everyone else, this recipe gave me a great deal of trouble & I don't even like the end product. I'm pretty sure it'll be a hit though. My issue was with that the white chocolate coating (...

LOVE LOVE LOVE LOVE LOVE them!!!!! Made them for a halloween party and they were a big hit!! Taste like a white choc. almond joy! yummm. Will make over and over again!!

very yummy - i used hazelnuts instead of almonds.

OMG these are like home made rafaellos! Totally delicious! Thanks for sharing, skinny little cook!