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Hazelnut and Wondrous White Chocolate Truffles
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Hazelnut and Wondrous White Chocolate Truffles

Hazelnut and Wondrous White Chocolate Truffles

with Coconut

Enjoy these deliciously moreish Chocolate Hazelnut and Wondrous White Chocolate Coconut Truffles.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

150 grams

Creme Fraiche

(Contains Milk)

100 grams

Chocolate Chips

(Contains Soya May contain Milk)

90 grams

White Chocolate Chips

(Contains Soya, Milk)

50 grams


(Contains Nuts May contain Nuts)

30 grams

Desiccated Coconut


Nutritional information

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
Always refer to the product label for the most accurate ingredient and allergen information.


Small sauce pan
Small Bowl


Make the Ganache

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

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

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.