Snowball Truffle
Chocolate Project

By Bob Sherman

This simple project is a variant of that perennial favorite - chocolate truffles. Basically this is a truffle rolled in dried coconut in place of cocoa powder giving them a white finish.

Many of the items you may need can be ordered directly from this page for your convenience.

PLEASE NOTE!! - Although chocolate making is relatively safe for the entire family to participate, adult supervision is required.

Chocolate
I prefer to use chocolate wafers designed for home molding chocolate. My preferred brand is Merckens which works well with all chocolate molding projects, is available in a wide selection of colors, and tastes great.

Truffle Recipe
This is a basic truffle recipe using chocolate coatings. If you prefer, substitute any truffle recipe you prefer.

1. Place 12 ounces of dark chocolate coating in a heat safe bowl along with a pinch of salt.
2. Heat 1 cup of heavy cream to a simmer.
3. Pour the heavy cream over the dark chocolate.
4. Whisk until the chocolate is melted.
5. Thinly slice 2 Tablespoons of room temperature unsalted butter.
6. Whisk the butter into the mixture.
7. Allow to sit until it reaches room temperature - approximately 40 minutes.
8. Proceed to Step 1 below.

Chocolate Making Supplies And Materials

The following chocolate making supplies and other materials were used to make this project. Clicking on the item name will bring you to that item's page with a full description and ordering information.

• Chocolate Coating - Dark chocolate was used here, but these can be made in any flavor
• Desiccated Coconut
• 2 Tablespoons of Unsalted Butter
• 1 cup of Heavy Cream
• Pinch of Salt

Step By Step Instructions

Step 1
After the truffle mix reaches room temperature, whisk until it thickens up. If it does not thicken after 2 minutes of whisking, allow it to cool some more then try again. After it thickens, place in a refrigerator overnight - this will make it easier to handle.

Step 2
Remove the cooled truffle mix from the refrigerator. Use your palms to roll into balls approximately 1 inch in diameter.

Step 3
Roll each ball in desiccated coconut. Roll the coconut covered ball in your palms, then return to the coconut to get better coverage.

Step 4
Shake off the excess coconut and place in an airtight container. These should be stored in the refrigerator. Remove from the refrigerator 15 minutes before serving.

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You can help ensure the continued availability and production of free chocolate projects by telling your friends about them. The more popular they are the more we can produce so tell your friends, mention them on message boards, link to them from your web site, etc... More information is available here.

Disclaimer: The information presented here is accurate to the best of my knowledge and common chocolate making practices as of the time of this writing - November 2007. The author and the publisher accept no liability for the use or misuse of any of the information presented in this article. This article is presented for informational purposes and is used at your own risk.

Author: Bob Sherman

Publisher: Bobby's Craft Boutique Inc.

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Home > Chocolate Making Supplies > Christmas Chocolate Making Projects > Snowball Chocolate Truffles Project

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