Food & Cooking Recipes Dessert & Treats Recipes Snowball Truffles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 2, 2017 Print Rate It Share Share Tweet Pin Email Photo: Louise Hagger Prep Time: 30 mins Total Time: 30 mins Yield: 24 These five-ingredient truffles couldn't be more festive! Coconut flakes and white chocolate give the treats that winter wonderland look. Ingredients 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 Directions Pulse cashews and coconut in a food processor until finely ground. Add chocolate; pulse just to combine. 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. 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. 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. Rate it Print