Bakery
Homemade Coconut-Hazelnut White Truffle
White-chocolate-and-coconut version of the classic Italian truffle — wafer cups filled with hazelnut, dipped in white chocolate and rolled in coconut.
Prep
30 min
Cook
30 min
Serves
12
Per serving
116kcal
Protein
1g
Carbs
10g
Fat
8g
Fibre
1g
Ingredients
- 150 gWhite chocolate, melted
- 50 gDark chocolate
- 1/2 tbspCocoa butter
- 12Whole hazelnuts
- 24 halvesWafer cups
- 1/2 cupDesiccated coconut
- 12Golden wrappers (optional)
Method
- 1
Melt the 50 g dark chocolate, stir in cocoa butter and let it cool/thicken — this is the filling enricher.
- 2
Fill each wafer cup half with the dark-chocolate-coca-butter mixture. Push a whole hazelnut in the centre of each.
- 3
Refrigerate 15–20 minutes till firm.
- 4
Sandwich the filled halves with empty halves to form 12 spheres.
- 5
Dip each in melted white chocolate. Lift with a fork.
- 6
Roll immediately in desiccated coconut so it sticks.
- 7
Set on baking paper, refrigerate 15 minutes. Wrap in golden wrappers and place in brown paper cups.