White Chocolate Coconut Snowball Truffles

114

By Bree Hester

Prep Time:

10m

Bake/Cook Time:

10m

Yield:

3 dozen

Plan for:

Chill for 2 hours

Decadent and elegant white chocolate truffles get a tropical twist with the addition of coconut rum. Coconut White Chocolate Snowball Truffles look like little snowballs, but could also be served at Easter as "bunny tail" truffles.

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Products Used

1 lb. Confectioners Powdered Sugar Box

Ingredients

1/4 cup heavy cream
2 tablespoons Dixie Crystals Confectioners Powdered Sugar
3 tablespoons coconut flavored rum
1 teaspoon vanilla extract
1 (11-oz) package high-quality chocolate chips
1 cup shredded coconut

Directions

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.
Remove from heat and add chocolate. Stir until chocolate has melted.
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.
Onto a plastic food film lined cutting board, scoop truffle mixture using a melon baller in a small tablespoon sized amount.
Using your hands roll in a perfect ball shapes, preferably use gloves to keep filling from warming in your hands.
Roll in coconut.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Bree Hester @bakedbree.com.

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