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Edible snowballs – Snowball Truffles

This week we received this recipe from Rachel Khoo which we will be trying out this Christmas. Enjoy!

Snowball truffles (this recipe makes about 40 snowball truffles)

400g white chocolate, chopped

150 ml coconut milk

25g salted butter, cubed

6 cardamom pods, crushed (optional)

300g shredded coconut

Bring the coconut milk to a boil with the cardamom. Leave to infuse for ten minutes and then remove the cardamom pods. Place a heatproof bowl with the white chocolate, coconut milk and butter over a pot of simmering water. Stir occasionally (but not too much) until the mixture is smooth. Pour into a container and chill for about 2-3 hours or until set.

When firm, use a melon baller or a teaspoon to scoop out and form balls, then roll each truffle in the shredded coconut. Keep chilled until ready to serve.

Recipe courtesy of Rachel Khoo and illustration courtesy of Thomas Baas.