Imperial Sugar
Dixie Crystals

White Chocolate Coconut Snowball Truffles

White Chocolate Coconut Snowball Truffles



  1. In a saucepan bring heavy cream, sugar, rum, and vanilla to a boil. Once boiling, turn heat to a low simmer and simmer for 1 minute.
  2. Remove from heat and add chocolate. Stir until chocolate has melted.
  3. Set aside until mixture has firmed and holds its shape, about 2 hours. To speed setting process, you can place mixture in a refrigerator and stir it every 10 minutes until set.  
  4. Onto a plastic food film lined cutting board, scoop truffle mixture using a melon baller in a small tablespoon sized amount.
  5. Using your hands roll in a perfect ball shapes, preferably use gloves to keep filling from warming in your hands.
  6. Roll in coconut.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Bree Hester

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