3-Ingredient Snowball Truffles

Equipment

• Microwaveable bowl or jug and microwave or saucepan
• Baking tray or large plate and baking paper
• Large shallow dish / bowl - to cool the ganache
• Small bowl - for the desiccated coconut

Ingredients

• 75ml Double Cream
• 300g White Chocolate
• 50g Desiccated Coconut
• 25g Unsalted Butter (Optional)

Method

1. Add the butter (if using), white chocolate (chopped in to small pieces), and double cream to a saucepan and gently heat on a low-medium heat until smooth. This might take a couple of minutes, so be patient!
2. When no lumps remain, take off the heat and give the ganache a good stir to ensure it's smooth and silky. Pour the ganache in to a heatproof bowl or shallow dish (I used a glass pyrex dish) and then chill in the fridge until set (approx 2-3 hours).
3. Line a baking tray / plate. Add the desiccated coconut to a bowl. Take the ganache out of the fridge and use the palms of your hands to roll 18 golf ball sized truffles! Roll each truffle in to the desiccated coconut until fully coated and place on to the lined baking tray / lined plate. Put the truffles back in to the fridge for 30 minutes to firm up, and then enjoy!

Notes

• - These truffles will keep for 1-2 weeks stored in an air-tight container in the fridge.
• - Instead of heating the ingredients in a saucepan on the hob, you can use a microwave - heat in 20 second increments and stir between. Be careful to not burn the chocolate!
• - Tip: If the ganache is getting soft as you try to shape it you can divide it in to 18 portions and place on the baking tray, and then put them back in to the fridge to firm up. You can then take them out and roll them in to balls, and coat in desiccated coconut!

Recommended Equipment and Ingredients*

• Kitchen Scales
• Baking Tray

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