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White Chocolate Snowballs

about 18 servings
Easy
50 minutes
Try our White Chocolate Snowballs. These delicious treats combine the richness of chocolate with refreshing coconut for an explosion of flavours.
This gluten-free and egg-free delight makes the perfect Christmas gift to share with friends and family.
Recipe Ingredients
How to Prepare
Tips
This recipe works well using Dr. Oetker Milk Chocolate. For a boozy truffle, omit the Vanilla Extract and replace 15ml (1tbsp) coconut milk with the same amount of Malibu or white rum. Or customise your snowball by swapping the desiccated coconut for ground nuts or choose among Dr. Oetker sprinkles selection.
Tips
Love this recipe but need more inspiration? Why not explore our Christmas recipes? From our Christmas Pudding Cookies to our Christmas Biscuits and more.
Tips
If you enjoyed this recipe, why not explore our others Egg-free and Gluten-free recipes.
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Recipe Ingredients

Truffle
200 gDr. Oetker 26% White Chocolate
25 gUnsalted Butter (or can use 25g Coconut oil)
45 mlCoconut Milk
5 mlDr. Oetker Madagascan Vanilla Extract
25 gDesiccated Coconut
30 gDesiccated Coconut (for the coating)

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Picture - Dr. Oetker 26% White Chocolate
Picture - Dr. Oetker Madagascan Vanilla Extract
1

Chocolate Snowballs

Break up the White Chocolate into a heatproof bowl and add the coconut oil or butter and coconut milk. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water and leave aside for 10 minutes to cool.

2

Stir in the Vanilla Extract and 25g (1oz) desiccated coconut. Leave to cool completely, then cover and chill for about 1 hour until firm enough to shape.

3

Using a teaspoon, take a portion of the truffle mixture (approx. 15g/ ½ oz) and shape into a ball– if the mixture is too firm to work with, let it stand at room temperature for about 20 minutes to soften slightly. Put the truffle ball on a plate or board lined with baking parchment. Use up the rest of the mixture to make 18 truffles. Chill for a further 1 hour to firm up.

4

To decorate, sprinkle the coconut on a plate. Working on one truffle at a time, roll it gently between your fingers to melt the outside a little, then roll in the coconut. Put back on the lined plate and continue to coat the other truffles. Chill for 30 minutes.

5

Lay the truffles, spaced a little apart of a large sheet of baking parchment. Prepare the Shimmer Spray as directed on the can. Gently spray the truffles lightly to give them a shimmery, “frosty” coating. Leave for a few minutes to dry thoroughly before packing in bags to present.

Tips