Macadamia and Coconut White Truffles

  • Preparation 40 MIN
    Cooking 10 MIN
  • Makes 35 truffles, approximately
  • Freezes






  1. In a bowl over a double boiler or in the microwave oven, melt the chocolate with the cream and corn syrup. Stir in the butter and combine thoroughly.
  2. Pour into a 20-cm (8-inch) square glass dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but malleable.
  3. Line a baking sheet with parchment paper.
  4. With a spoon, scoop about 7.5 ml (1 ½ teaspoons) of ganache for each truffle and insert a macadamia nut in the middle. Shape into balls with the palm of your hands and place on the baking sheet. Refrigerate for about 30 minutes.


  1. In a bowl over a double boiler or in the microwave oven, melt the chocolate. Let cool slightly.
  2. Place the coconut on a large shallow bowl.
  3. If desired, wear a latex glove for this step. Lightly dip a truffle in the chocolate and roll in your hand to coat with a thin layer of chocolate. Roll the truffle in the coconut and place on the baking sheet. Repeat with the remaining truffles. Let set for about 2 hours or overnight at room temperature. Store in an airtight container. Keeps for about 3 weeks.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 3 truffles

Content % Daily Value
Calories 373  
Total Fat 30.9 g  
Saturated Fat 15 g  
Sodium (salt) 35 mg  
Carbohydrates 24 g  
Fibre 3 g  
Protein 4 g