Snowball Truffles

Name: Snowball Truffles
Prep time: 2 h 56 min
Cook time: 2 h 56 min
Total time: 2 h 56 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 237 milliliters shredded coconut flakes; 79 milliliters heavy cream; 118 milliliters powdered sugar, sifted; 59 milliliters unsalted butter; 340 grams high quality white chocolate, divided

Need a gluten free hor d'oeuvre? Snowball Truffles could be a super recipe to try. One portion of this dish contains around 2g of protein, 15g of fat, and a total of 208 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of almond extract, butter, heavy cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 2 hours and 56 minutes.

Instructions

Watch how to make this recipe.

In a bowl, add and heat the cream, butter, extract and 8 ounces of the white chocolate in microwave at medium power at 30-second intervals. Make sure to stir in-between intervals to avoid scorching. Continue on 30-second intervals, stirring in-between until chocolate is smooth and melted. Fold in the sifted powdered sugar. Cover bowl and pop it into the refrigerator for about 1 1/2 hours.

Ingredients you will need

White Chocolate

Powdered Sugar

Chocolate

Pop

Butter

Cream

Equipment you will use

Microwave

Bowl

Place a cooling rack over 1 baking sheet.

Equipment you will use

Baking Sheet

Wire Rack

Cut a piece of parchment paper to fit the inside of another baking sheet. Melt the remaining chocolate in the microwave. Take out the cooled and semi-hardened truffle mixture. Using a tablespoon, scoop out enough to make a ball, about 1- ounce in size.

Ingredients you will need

Chocolate

Equipment you will use

Baking Paper

Baking Sheet

Microwave

Lay the ball onto the rack. Continue the process until all of the truffle mixture is gone. You should have about 16 truffles.

Ingredients you will need

Truffles

Using a pastry brush, "paint" on the melted chocolate and place on the parchment covered cookie sheet. Designate a hand to use only for the sprinkling of coconut. Before moving onto painting the next truffle, use your "sprinkle hand" to decorate the truffle. Continue alternating between painting and sprinkling until you are done. Refrigerate for 1 hour.

Ingredients you will need

Chocolate

Coconut