Snowball Truffles

By Emma Marsden From the book Christmas on a Plate
Snowball Truffles

These sweet treats have a firm texture and are made by combining ground nuts and white chocolate. Use the best quality white chocolate you can find for a really good flavour.

For how many? Makes around 25


  • 50g blanched hazelnuts
  • 50g blanched almonds
  • about 5tbsp desiccated coconut
  • about 3tbsp icing sugar, plus extra for dusting
  • 60g white chocolate
  • 75ml double cream


Roughly chop the nuts, then put into a food processor with 3 tablespoons of coconut and 1 tablespoon of icing sugar. Pluse the mixture until the nuts are finely ground. Take care not to overwhiz, otherwise the nuts will end up oily.

Tip the nuts into a bowl, then put the white chocolate into the food processor and finely chop it. Add to the bowl of nuts.

Pour the cream into a pan and bring to the boil. Pour it over the chocolate and nut mixture and stir well. Chill for 1 hour.

Sift 2 tablespoons of icing sugar into a bowl, then stir in about 2 tablespoons of desiccated coconut.

Scoop teaspoons of the mixture up and roll in your hands to make small balls. Roll them in the coconut and icing mixture. Continute to do this until all the mixture is used up. Chill overnight again, to firm up the truffles.

Reroll in icing sugar if the truffles need dusting, then chill in an airtight container and enjoy within a week.

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