All Recipes, Cookies, Gluten-Free

Snowball Truffles

Snowball Truffles

Snowball Truffles are definitely the most decadent ‘cookie’ on our Christmas cookie plate each year. I still remember when my mom made them and I couldn’t wait to sink my teeth in them. And up to this day, we make them every year.

Back in 2001, I moved to Copenhagen with my husband. When the first Christmas came around, I got really homesick. And I wanted the comfort of my mom’s and grandma’s Christmas cookies.

German cookbook

Years before, my mom had given me an old German cookbook, full of traditional and, back then, modern baking recipes (I wouldn’t call the latter modern now). I had never baked anything before, but I so craved those cookies that I started browsing that book and tried my luck at baking. We had Vanillekipfel, coconut macaroons and Butterplätzchen, and they were GOOD!

Snowball Truffles

But I still missed one recipe that was NOT in that book. My mom’s snowball truffles. I needed those. So I called her up and asked for the recipe. She said she didn’t remember. WHAT?? You’ve made them for years and now you don’t remember the recipe? I’m sure this was her way of getting back at me for moving all the way to Denmark. She didn’t like that one bit.

So I called her. Every day. Bugging her. I don’t know what our phone bill was. If it was high, my husband didn’t say anything about it. Well, he did know how desperate I was.

The recipe… or not

Finally, many phone calls later, she succumbed and gave me the recipe. Or at least, she gave me the ingredients. Cause mysteriously, she now did remember what went into the snowballs, but what you should do with the ingredients, no, she did not remember. All right. I didn’t pursue that matter further, at least I knew what I had to buy. I was sure I could figure out what to do next. And… I did succeed. Now I would like to share my recipe with you. Including the instructions 🙂

Ingredients

300 g white chocolate*

300 g powdered sugar

250 g softened unsalted butter

200 g desiccated coconut

*For the brown snowballs: 200 g milk chocolate and 100 g dark chocolate

Instructions

Beat the butter with the sugar until creamy and fluffy.

Snowball Truffles

Melt the chocolate au bain marie.

Snowball Truffles

While mixing, slowly add in molten chocolate.

Snowball Truffles  Snowball Truffles

On the pictures, you can see both batches, for the white and the dark truffles.

Once everything is mixed well, fold in 50 g of the coconut. Put the rest of the coconut in a bowl or deep dish.

Put the mixture in the refrigerator to harden a bit. If it’s still to soft, you can’t roll it into balls. Too hard and you can’t scoop out any portions anymore. If that is the case, let it come to room temperature a bit, maybe 10 minutes.

Nowadays, I simply spread the mixture out on a large tray, lined with parchment paper, and put that in the refrigerator. When it has hardened enough to handle, I cut it into squares and roll these into balls.

Snowball Truffles

Snowball Truffles

Then roll each ball through the coconut. Put the snowballs back in the refrigerator until ready to use. At room temperature, they will get very soft. Take them out about 15 minutes before serving them. Refrigerated, they will keep at least 3 – 4 weeks. If they ever last that long 🙂

I use this recipe for over 15 years now. It still is the most requested recipe during for the holidays.

Snowball Truffles

Bliss…

Enjoy!

Snowball Truffles

Snowball Truffles

Author Nicole

Ingredients

  • 300 g white chocolate*
  • 300 g powdered sugar
  • 250 g unsalted butter, softened
  • 200 g desiccated coconut

Instructions

  1. Beat the butter with the sugar until creamy and fluffy.

  2. Melt the chocolate au bain marie.

  3. While mixing, slowly add in molten chocolate.

  4. Once everything is mixed well, fold in 50 g of the coconut. Put the rest of the coconut in a bowl or deep dish.

  5. Put the mixture in the refrigerator to harden a bit. If it’s still to soft, you can’t roll it into balls. Too hard and you can’t scoop out any portions anymore. If that is the case, let it come to room temperature a bit, maybe 10 minutes.**

  6. Then roll each ball through the coconut.

  7. Put the snowballs back in the refrigerator until ready to use. At room temperature, they will get very soft. Take them out about 15 minutes before serving them. Refrigerated, they will keep at least 3 – 4 weeks.

Recipe Notes

*For the brown snowballs: 200 g milk chocolate and 100 g dark chocolate.

**Tip: spread the mixture out on a large tray, lined with parchment paper, and put in the refrigerator. When it has hardened enough to handle, cut it into squares and roll these into balls.

 

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