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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 January 12, 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
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, Milk, May contain traces of allergens)

90 grams

White Chocolate Chips

(Contains: Soya, Milk)

50 grams

Hazelnuts

(Contains: May contain traces of allergens, Nuts, 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
Always refer to the product label for the most accurate ingredient and allergen information.
•Small sauce pan
•Small Bowl

Instructions

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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