Snowball Truffles

snowball truffles
Photo: Louise Hagger
Prep Time:
30 mins
Total Time:
30 mins

These five-ingredient truffles couldn't be more festive! Coconut flakes and white chocolate give the treats that winter wonderland look.


  • ½ cup roasted unsalted cashews

  • ½ cup unsweetened shredded coconut, plus more for rolling

  • 7 ounces white chocolate, coarsely chopped, plus more, melted, for rolling

  • ½ cup heavy cream

  • Pinch of kosher salt


  1. Pulse cashews and coconut in a food processor until finely ground. Add chocolate; pulse just to combine.

  2. In a small saucepan, heat cream with salt until simmering. Pour hot cream mixture into food processor; pulse until well combined and chocolate is melted. Transfer mixture to a shallow bowl and refrigerate until set, at least 1 hour and, covered in plastic, up to 2 days.

  3. Scoop chilled mixture, 2 teaspoons at a time (use a 1 3/8-inch or other small scoop, if you have one), onto parchment-lined baking sheets. Roll into balls. Refrigerate 30 minutes.

  4. Place more coconut in a shallow dish. Place some of melted chocolate in the palm of your hand; roll a truffle in the melted chocolate to generously coat, then roll in coconut, pressing gently to adhere. Repeat with remaining balls. Refrigerate 1 hour, then transfer to an airtight container, stacking truffles no more than 2 to 3 high, and refrigerate up to 2 weeks. Bring to room temperature just before serving.

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