I love this recipe because it’s foolproof and so versatile. The combination of smooth dark chocolate and silky cream gives these truffles a luxurious texture that melts in the mouth. Rolling them in coconut not only adds a lovely flavor but also turns them into adorable little snowballs — perfect for Christmas. They look elegant, taste divine, and keep well in the fridge, making them a great make-ahead sweet treat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
300 g (1.25 cups) Double cream, Or heavy or rich cream 300 g (1.71 cups) Dark chocolate, Good quality if possible 300 g Desiccated coconut, Optional
Directions
I heat the cream in a small saucepan over medium heat until it just starts to bubble around the edges.
Meanwhile, I chop the dark chocolate into very small pieces — I sometimes use a food processor to make it quicker.
I place the chocolate in a heatproof bowl and pour the hot cream over it.
I let it sit for 2–3 minutes, then stir gently until smooth and fully combined.
I cover the bowl and refrigerate the mixture for about 3 hours, until it’s very firm.
I pour the desiccated coconut onto a plate.
Using two teaspoons, I scoop small portions of the chilled chocolate mixture and use the second spoon to push them off. With clean hands, I roll each portion into a ball, then roll it in the coconut until coated.
I store the finished truffles in the fridge until ready to serve or gift.
Servings and Timing
This recipe makes around 30 truffles and takes about 3 hours and 30 minutes in total — 30 minutes of prep time and 3 hours of chilling. It’s the perfect make-ahead dessert for parties, gifting, or whenever I want to treat myself to something chocolatey.
Variations
Sometimes I like to roll the truffles in cocoa powder, crushed nuts, or icing sugar instead of coconut. For a different flavor, I stir in a tablespoon of liqueur like Baileys, orange liqueur, or rum before chilling. I also enjoy using milk or white chocolate for a sweeter version, or adding a pinch of sea salt to the ganache for a touch of contrast.
Storage/Reheating
I store these truffles in an airtight container in the fridge, where they’ll last up to 1–2 weeks. If I’m gifting them, I pack them into small cellophane bags or boxes tied with ribbon — they look so pretty. I serve them chilled straight from the fridge or let them soften slightly at room temperature for a few minutes before eating.
FAQs
Can I make these truffles ahead of time?
Yes, I often make them several days in advance since they keep well in the fridge.
Can I use milk chocolate instead of dark?
Absolutely. The flavor will be sweeter and creamier but still delicious.
What’s the best chocolate to use?
I prefer high-quality chocolate that melts smoothly, like Callebaut or Lindt.
Can I skip the coconut?
Yes, I can roll them in cocoa powder, chopped nuts, or icing sugar instead.
Can I freeze chocolate truffles?
Yes, I freeze them in an airtight container for up to 2 months and thaw in the fridge before serving.
How do I keep them from melting?
I keep them refrigerated and only bring them out just before serving.
Can I add flavorings?
Yes, I sometimes mix in orange zest, peppermint extract, or a splash of liqueur for extra flavor.
What if the ganache doesn’t set?
If it’s too soft, I chill it longer or add a little more melted chocolate to firm it up.
How do I get perfectly round truffles?
I work quickly with cold hands and roll the mixture just enough to form smooth balls.
How should I package them for gifts?
I place them in mini paper cases inside gift boxes or cellophane bags tied with ribbon.
Conclusion
I love how simple yet luxurious these snowball chocolate truffles are. With their smooth, rich centers and delicate coconut coating, they’re a joy to make and even more delightful to eat. Perfect for gifting, sharing, or keeping all to myself, they’re a festive little treat that never fails to impress
These Snowball Chocolate Truffles are rich, creamy, and irresistibly smooth — the perfect festive treat made with just three simple ingredients. Rolled in coconut for a snowy finish, they’re easy to make, elegant to serve, and ideal for gifting during the holidays.
Ingredients
300 g (1.25 cups) double cream (or heavy cream)
300 g (1.71 cups) good-quality dark chocolate, finely chopped
300 g desiccated coconut (for rolling)
Instructions
Heat the cream in a small saucepan over medium heat until it just starts to bubble around the edges (do not boil).
Meanwhile, finely chop the dark chocolate and place it in a heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 2–3 minutes to soften.
Stir gently until the mixture is smooth and glossy, ensuring all the chocolate has melted.
Cover the bowl and refrigerate for about 3 hours, or until the mixture is very firm.
Pour the desiccated coconut onto a plate.
Using two teaspoons, scoop small portions of the chilled chocolate mixture and use the second spoon to release them. Roll each portion into a ball with your hands, then roll in the coconut until evenly coated.
Store the finished truffles in the fridge until ready to serve or package for gifts.
Notes
For variety, roll the truffles in cocoa powder, icing sugar, or crushed nuts instead of coconut.
Add a splash of liqueur (Baileys, rum, or orange liqueur) to the ganache for extra flavor.
Use milk or white chocolate for a sweeter version.
Add orange zest or a pinch of sea salt for a gourmet twist.
Keep refrigerated for best texture; serve slightly chilled or at room temperature.
