Mez’s White Chocolate Snowball Truffles are dangerously easy. Creamy, citrusy and so moreish. I make a batch for Christmas and they vanish a little too quickly.
There’s something special about a recipe that turns up to every occasion and never lets you down. Mez’s White Chocolate Snowball Truffles have been doing the rounds for years, gracing Christmas tables, baby showers and tea parties… and even taking out first place in a few office bake-off competitions. They look simple, but they’re always the treat people remember.
Mez describes them best:
“This little sweet treat has been with me for years, it’s graced countless Christmas tables, been the star of more than a few tea parties and baby showers, and even taken out top spot in multiple office bake-off competitions. It’s sweet, refreshing, and always a surprise crowd-pleaser. Keep a batch in the fridge or freezer for those moments you need a quick, delicious bite… they never last long!”
These truffles are creamy, citrusy and very easy to make. A quick mix in your Thermomix, a little chill time, a roll in coconut, and you’ve got a tray of snowballs that disappear faster than you expect. They’re perfect for gifting, Christmas platters or sneaking from the fridge when no one’s looking.
If you love simple homemade sweets with a bit of personality, you’ll adore this one from Mez.
What you will need for these White Chocolate Snowball Truffles:
- 2 blocks white chocolate – we used Cadbury Dream White Chocolate
- coconut cream – we used AYAM
- fresh lime zest
- fresh lemon zest
- salt
- shredded coconut – you could also use desiccated coconut
Other Christmas Sweet Treats you may like:
- Guest Recipe: Mez’s Famous Christmas Pudding (gluten-free)
- Guest Recipe: Mez’s Gluten-free Shortbread
- Gingerbread Bliss Balls
- Raw Spiced Rum Balls Thermomix
Special Shoutout
Mez shares her incredible love of cooking as a Thermomix Consultant on her Facebook Page. Make sure you give her a follow!
Ingredients
- 360 g white chocolate - broken into pieces (2 Blocks - we used Dream)
- 130 g coconut cream
- 2 tsp lime zest - finely grated
- 2 tsp lemon zest - finely grated
- 1 pinch salt
- 100 g shredded coconut
Instructions
Thermo Cooker
- Add chocolate to mixer bowl. Mix for 5 sec/speed 8/MC on, scrape down.
- Add coconut cream and melt for 5 min/90°C/speed 2/MC on.
- Add lime and lemon zest, salt and mix for 10 sec/speed 3/MC on. Transfer to a medium bowl and refrigerate for about 1 hr or until firm (depending on the bowl it may take up to 3 hr).
- Once set, 2 spoons to scoop a heaped teaspoon of mixture, roll into a ball, then coat in shredded coconut. Return the truffles to the fridge to set. Store in the fridge until ready to eat.
Conventional
- Combine coconut cream and chocolate in a saucepan over low heat until smooth, stirring continuously.
- Add zest and stir through.
- Transfer to a medium bowl and refrigerate for about 1 hr or until firm (depending on the bowl it may take up to 3 hr).
- Once set, 2 spoons to scoop a heaped teaspoon of mixture, roll into a ball, then coat in shredded coconut. Return the truffles to the fridge to set. Store in the fridge until ready to eat.