Snowball Truffles
Author: Matthew Goods
Give family and friends the best gift this year with these edible snowball truffles.
Prep time:
Cook time:
Total time:
Yield: 24-36
Calories: 0
Fat: 0
Fat: 0
Ingredients
- 1¾ ounces blanched almonds (coarsely chopped)
- 1¾ ounces blanched hazelnuts (coarsely chopped)
- 5 tbsp desiccated coconut (divided)
- 3 tbsp confectioner's sugar (divided)
- 2 ounces good-quality white chocolate
- 2½ ounces heavy cream
- Confectioner's sugar (as needed, for dusting)
Method
- Add the coarsely chopped almonds and hazelnuts to a food processor. Add 3 tablespoons of desiccated coconut and 1 tablespoon of confectioner's sugar. On the pulse setting, combine until the nuts are finely ground. Do not over-process, or else the nuts will become oily.
- Transfer the nuts to a bowl.
- Add the white chocolate to the food processor and chop finely. Add the chocolate to the bowl of nuts.
- In a pan, bring the heavy cream to a boil and pour it over the white chocolate and nut mixture, stirring well to combine. Transfer to the fridge to chill for 60 minutes.
- Sift 2 tablespoons of confectioner's sugar into a bowl. Stir in the remaining coconut.
- In teaspoonful amounts, scoop the mixture and roll into 24-26 even size balls.
- Next, roll the balls first in the coconut and then the sugar mixture. Repeat this process until all the balls are prepared.
- Arrange the balls in a single layer on a cookie sheet and place them in the fridge overnight to firm.
- The following day, dust in confectioner's sugar and place in an airtight container for up to 7 days.
3/
5stars
Dessert
Truffles
Christmas Recipes
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Snowball Truffles, Christmas
