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Hazelnut and Wondrous White Chocolate Truffles

Hazelnut and Wondrous White Chocolate Truffles

with Coconut
3.5(43)
Recipe Development Team
Recipe Development TeamUpdated on June 02, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
1009 kcal
Protein
: 
13g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soya
  • Nuts
  • Milk
  • May contain traces of allergens
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Creme Fraiche

(Contains: Milk)

100 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

90 grams

White Chocolate Chips

(Contains: Soya, Milk)

50 grams

Hazelnuts

(Contains: Nuts May contain traces of: Nuts)

30 grams

Desiccated Coconut

Energy (kJ)4220 kJ
Energy (kcal)1009 kcal
Fat78.4 g
of which saturates42.6 g
Carbohydrate58.4 g
of which sugars53.6 g
Protein13 g
Salt0.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Small sauce pan
•Small Bowl

Cooking Steps

PDF
Make the Ganache
1

a) Place a small saucepan on medium heat, add the creme fraiche and gently simmer, 2-4 mins.

b) Meanwhile, pop the chocolate chips and white chocolate chips into 2 separate small bowls.

c) Once hot, divide the creme fraiche equally between the 2 bowls. Starting with the milk chocolate, mix the chocolate and creme fraiche briskly together until the chocolate is fully melted and smooth, 1-2 min.

d) Cover the bowls and refrigerate until firm, 1.5-2 hours.

Prep the Toppings
2

a) Whilst the bowls chill, finely chop the hazelnuts, then pop into a small bowl.

b) Pop the desiccated coconut into a separate small bowl.

The Finishing Touches
3

a) Once firm, remove the white chocolate ganache from the fridge. Spoon a tablespoon of the white chocolate ganache into the desiccated coconut. Toss to cover the ganache in the coconut.

b) Once fully coated, remove from the coconut and roll into a ball in your hands. Repeat with the remaining white chocolate ganache and desiccated coconut. TIP: Work quickly to avoid the ganache melting too much in your hands.

c) Repeat the steps above with the chocolate ganache and hazelnuts to finish. You will make 15-20 truffles in total.

d) Store your truffles in an airtight container in the fridge and consume within 3 days.

Enjoy!

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