Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

These sweet little confections will disappear quickly. Make extras to keep in the freezer for spur of the moment special occasions.


  1. In a mixing bowl, break chocolate into very small pieces.
  2. In a small saucepan, combine cream and butter.
  3. heat just to boiling, then pour immediately over chocolate pieces.
  4. Beat until smoothly blended.
  5. Chill for at least 1 to 2 hours until firm.
  6. Roll chilled mixture between palms of hands into 1 inch balls and return to fridge.
  7. Toast coconut and, while coconut is still hot, roll truffles in it.
  8. (Hot coconut will fuse to the chocolate.) Chill on a baking sheet before storing in freezer bags.