Coconut cream is a vegan dessert maker’s dream. It can help create some really luscious and creamy, dairy-free desserts, like this simple and quick coconut-based white chocolate truffle. I have used regular white chocolate which has dairy in it, but if you desire a vegan truffle, substitute the dairy white choc for a vegan version.
It is important to use coconut cream for this recipe and not coconut milk. Coconut milk has the consistency of regular cow milk/nut mylk and is made by simmering one part shredded coconut with one part water, whereas coconut cream is made by simmering four parts shredded coconut with one part water. As a result, coconut cream is thick and creamy, and works really well in setting fudge, cheesecake, truffles and even raw chocolate. Remember to mix the coconut solid and liquid in the can thoroughly before pouring in the saucepan to heat.
These truffles can be made up to two days ahead and stored in the fridge. To bring out their amazing coconut flavour, the balls needs to be brought to room temperature and softened before serving.
White chocolate and coconut truffles
Prep time: 20 mins
Chill time: 45 mins + 4 hrs
Total time: 5 hrs 5 mins
- 180g vegan white chocolate bits (or use regular white chocolate bits)
- 1/2 cup coconut cream
- 1 teaspoon vanilla extract
- 1 cup coconut flakes
- 1 cup desiccated coconut
- In a heavy-bottomed saucepan, heat the coconut cream on medium heat until starting to simmer and heated through. Add chocolate and reduce heat to low. Stir the mixture constantly until chocolate is melted and blended with the coconut cream. Add the vanilla extract and remove from heat. Cool for 5 minutes.
- Add the coconut and mix well. Chill in the refrigerator for at least 45 minutes to an hour, until the chocolate mixture firms up enough to roll into balls.
- Take 1 tablespoon full of the mixture and gently roll it into a ball with your palms. Roll the balls in desiccated coconut, coconut flakes or crushed nuts for a dry and delicious outer crumb. Refrigerate until time to serve, then bring to room temperature.
Sneh Roy is a food and lifestyle photographer and stylist based in Sydney, Australia. She is the creative force behind the multi-award winning food blog Cook Republic. She is also the author of the Tasty Express cookbook.
Sneh develops recipes, styles and shoots cookbooks and creates content for magazines and food businesses all around the globe. She often conducts pop up workshops to teach food photography and styling from her home studio.