Coconut Truffles

15 mins + Chilling Time


  • 60ml cream
  • 1/4 teaspoon Taylor and Colledge Coconut Extract Paste
  • 360g white chocolate
  • desiccated coconut, to coat


Step 1
Place the cream, Coconut Extract Paste and chocolate in a heat proof bowl. Bring a small saucepan of water to a simmer and place the bowl on top. The bowl should rest on the sides of saucepan and the bottom of bowl should not touch the water.
Step 2
Stir until the chocolate melts and the mixture is smooth. Remove from the heat and leave to cool slightly, then place in the refrigerator until firm.
Step 3
Line a tray with baking paper. Scoop out teaspoon sized mounds of chocolate and place onto a lined baking sheet. Freeze for 30 minutes or until firm.
Step 4
When firm, use your hands to roll mixture into balls, and then roll in coconut. Store in fridge until ready to serve.