Snowball Coconut Truffles
By Emma
Certified Culinary Professional
•
Recipe tested & approved
White chocolate and coconut truffles with a hint of cardamom and lime zest. The coconut is toasted for texture and nuttiness, replacing originally ground coconut. Gentle twist swapping vanilla bean for aromatic cardamom pods, plus lime zest for a zing that cuts the sweetness. Use cream or coconut cream for richness and silkiness. Chill time adjusted slightly; tactile cues emphasized over clocks. The truffles roll easily once ganache firms properly. A bit sticky? Let them rest longer, then shape quickly. Avoid overheating the chocolate glaze layer to prevent graininess.
Prep:
25 min
Cook:
5 min
Total:
35 min
Servings:
36 pieces
#French-inspired
#truffles
#white chocolate
#coconut
#cardamom
#dessert candy
#ganache
White chocolate ganache needs patience. Tried it vanilla-only, flat results. Cardamom changes game; tiny crunchy pods released earthy warmth steeped right in the cream. Lime zest cuts through the saccharine white chocolate with sharp brightness, a balancing act learned the hard way. Dropping temperature on the ganache helps roll without sticky hands—greasy palms just wreck the smooth finish every time. Toasted coconut replaces raw ground stuff; adds texture and slightly smoky backnote, not just sweetness. These snowballs almost melt away but with enough bite to remind you this is handmade candy, not store-bought. Keep watch for slight shimmer on surface when ganache is ready—too stiff? Wait longer. Too soft? Chill more. No exact minutes for perfection here. The aromas, the textures, the sound of coconut toasting—more than just recipes, memories in the making.
Ingredients
- 105 g (about 1 cup) unsweetened shredded coconut, toasted
- 420 g (14 oz) white chocolate, finely chopped
- 1/4 tsp crushed green cardamom pods
- 120 ml (1/2 cup) heavy cream or coconut cream
- 15 ml (1 tablespoon) light corn syrup
- 20 ml (1 1/2 tablespoons) unsalted butter, softened
- 1 tsp lime zest
About the ingredients
Toasting coconut brings depth, watch closely—five minutes max, color is your guide not time. Cardamom pods crushed sparingly; overpower quickly if added raw. Lime zest should be fresh, thinly peeled—avoid white pith for bitterness. If no corn syrup, substitute with honey or golden syrup, but expect a minor flavor shift. Butter primes the ganache for silkiness, room temp softened is key or it won’t incorporate, leading to graininess. Coconut cream swap works well especially for dairy-free—texture may be slightly different but flavor lift is worth it. White chocolate quality matters endless—cheap brands can clump or seize. Chop finely for fast even melting; large chunks cause uneven texture.
Method
- Toast shredded coconut in dry pan over medium heat until lightly golden and fragrant. Keep stirring; burnt edges ruin the flavor. Set aside to cool.
- Chop white chocolate finely and place in a heatproof bowl.
- Heat cream, cardamom pods, and corn syrup in a small saucepan over medium heat just until it starts to simmer around the edges—tiny bubbles, not a rolling boil. Remove from heat. Let cardamom steep in hot cream for 3 to 5 minutes to extract aroma.
- Discard cardamom pods. Pour warm cream slowly onto chopped chocolate. Let sit undisturbed for 2 minutes so chocolate melts gently.
- Using a whisk or spatula, stir from the center outward until silky, no lumps. Add butter in small pieces; stir until glossy and fully incorporated. Stir in lime zest.
- Cover bowl tightly with plastic wrap. Refrigerate at least 2 1/2 hours or until ganache is firm but still malleable—not rock hard. Give it a poke; should spring back slightly.
- Line a baking sheet with parchment or silicone mat.
- Use a small scoop or teaspoon to portion ganache. Roll quickly between palms—less than 10 seconds each—before it softens too much. If hands get sticky, chill ganache again briefly.
- Roll each ball in toasted coconut until fully coated. Press gently to adhere but don't crush the shape.
- Place on tray, spacing so they don’t stick together. Chill at least 45 minutes to set before serving. Store in fridge, bring to room temp before eating for best texture.
Cooking tips
Heating cream gentle; do not boil. Look for tiny bubbles at edges, not full boil—milk proteins could scorch ruining ganache texture. Stirring chocolate slowly post-cream pour; off-center strokes avoid air bubbles, keep sheen intact. Incorporate butter last after chocolate fully melted—too soon and fats will separate. Covering ganache tightly prevents skin forming. Watching readiness by touch; firm but pliable is best, too stiff means bite will be hard, too soft equals mess. Using scoop keeps sizes uniform; rolling fast prevents hands from warming ganache too much, prolonging work time. Toasted coconut has to cool before rolling; warm coconut causes clumping. Refrigerate truffles once formed, but serve at room temp. Cleanup tip—warm hands or dry cloth help remove sticky ganache residue easily, cold makes it gummy.
Chef's notes
- 💡 Toast coconut in dry pan over medium heat. Watch color closely not time. Five minutes max or burnt edges kill aroma. Stir constantly; uneven toasting gives bitter notes. Cool completely before rolling to avoid clumping.
- 💡 Heat cream gently. Look for tiny edge bubbles—not boiling or flavors scorch. Steep crushed cardamom pods in hot cream minimum 3 minutes max 5. Extract earthy aroma without bitterness. Remove pods before mixing cream with chocolate for clean ganache.
- 💡 Chop white chocolate finely. Large chunks melt unevenly causing grainy texture. Pour warm cream slowly on chocolate. Let sit undisturbed 2 minutes before stirring. Stir from center outward to preserve shine and avoid air bubbles.
- 💡 Add softened butter last, room temp crucial or ganache breaks. Stir until glossy emphasizes silkiness. Lime zest adds brightness; fold in gently, not overpowering but sharp bite.
- 💡 Chill ganache minimum 2½ hours. Firm but pliable texture key for rolling. Too stiff results in crumbly balls; too soft means sticky mess. Check with finger poke; should spring back lightly, not rock hard or too soft.
- 💡 Use small scoop to portion ganache. Roll fast between palms less than 10 seconds each. Warm hands melt ganache begging for sticky fingers. If sticky, chill briefly again. Speed preserves shape, stops melting.
- 💡 Roll balls in cooled toasted coconut. Press gently to adhere coating, avoid crushing shape. Warm coconut causes clumping and uneven coverage. Toasted coconut brings smoky backnotes, replacing raw coconut's rawness.
- 💡 Chill finished truffles at least 45 minutes to set before serving. Store in fridge but bring to room temp before eating to avoid waxy cold hardness. Cleanup sticky ganache residue easier with warm hands or dry cloth; cold makes residue gummy.
Common questions
Can I substitute cardamom pods?
Ground cardamom works but stronger; use sparingly. Pods steep longer giving subtle aroma. Powder bursts fast; add less and with cream, not chocolate. Pods better for slow infusion.
What if ganache is too soft?
Chill longer, test firmness by poke. Soft means rolling mess, sticky hands. If too firm, wait at room temp a bit. Not rock hard or cracking. Texture important for clean rolling and coating adherence.
How to prevent clumping when coating?
Coconut must be fully cooled. Warm coconut binds truffles. Toast evenly then cool spread thin. Roll gently pressing coconut on. Avoid crushing balls or too much pressure, keeps shape intact.
Best way to store truffles?
Refrigerate in airtight container. Can freeze but texture shifts; thaw slowly in fridge then room temp. Serve at room temp—not fridge cold—for texture and flavor. Leftovers last about one week refrigerated.
