Name: White Chocolate & Ginger Liqueur Truffles
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 14 Truffles
Ingredients: For the Truffles; 9 ounces chopped white chocolate; ⅔ cup heavy cream; 4 tablespoons (2 ounces) butter, cut into pieces; 1 teaspoon Koval ginger liqueur; 1½ cups finely shredded coconut; Crystalized ginger, finely chopped

Sweets

White Chocolate & Ginger Liqueur Truffles

Author: Mary DiSomma

This post is sponsored by Koval Distillery. All opinions are my own.

If you’re a chocoholic like me, chocolate is the perfect flavor of celebration. These super flavorful white chocolate truffles with coconut, Koval ginger liqueur, and a crystallized ginger garnish sound complex, but they are simple (and fun!) to make.

White Chocolate & Ginger Liqueur Truffles

These gingery white chocolate truffles are some of the easiest you’ll ever make: There’s no complicated coating. Just roll ‘em in coconut, and voila! Ready to eat… well, almost.

Yield: 14 Truffles
Prep Time: 50 minutes 50 min
Cook Time: 10 minutes 10 min
Total Time: 1 hour 1 hr

Ingredients

For the Truffles

9 ounces chopped white chocolate
⅔ cup heavy cream
4 tablespoons (2 ounces) butter, cut into pieces
1 teaspoon Koval ginger liqueur

For the Garnish

1½ cups finely shredded coconut
Crystalized ginger, finely chopped

Instructions

Place the white chocolate in a heatproof bowl.
Heat the cream in a small pot until it just starts to bubble on the side of the pan. Slowly pour the cream over the chocolate. Let the mixture sit for 2 minutes, then whisk until the chocolate is completely melted. If the chocolate has not completely melted, place the bowl in the microwave and heat in 15 second bursts, whisking afterward. White chocolate burns easily so be careful when placing it in a microwave.
When the mixture is smooth, whisk in the butter and the ginger liqueur. Whisk until it becomes smooth again.
Pour the mixture into an 8x8-inch baking pan. When cool, press a piece of plastic wrap on top of the mixture and refrigerate for at least 4 hours (or overnight).
When you’re ready to form your truffles, remove the mixture from the refrigerator. Line a baking sheet with parchment or wax paper.
Place the finely chopped coconut into a bowl and the chopped crystalized ginger into a separate bowl.
Take a generous teaspoon of the white chocolate mixture and roll it in your hands to create a ball. You can use a small scoop to do this as well. Roll the ball in the coconut and place it back on the prepared pan. Top with finely chopped crystalized ginger.
Continue with the remaining truffle mixture. Store the truffles in the refrigerator for up to one week. They can also be frozen for about 3 weeks. Enjoy!

View Mary's Tips

Ingredient Tips

Tips on Working with and Melting White Chocolate

First, be careful with your chocolate! Don’t walk away and don’t try to hurry things up. Chocolate burns easily (and faster than you know it), so be careful with the chocolate when you melt it! If your microwave is brand new or really strong, I would use bursts of less than 15 seconds. Use your best judgment, and don’t go crazy. You’ve got this!

Preparation + Preservation Tips

Like many other homemade foods, truffles are best when you eat them right away. But they also store relatively well. If you want to save some for later, you can pop them in the fridge or freezer. They’ll keep for about a week in the fridge and about 3 weeks in the freezer.

It's best to freeze them on a parchment or wax paper-lined sheet pan making sure they don't touch. Once frozen, you can transfer them into a covered freezer-friendly container. Once frozen, it's okay if they touch! Remove them about 30 minutes before you want to serve them. Remember to always label what you have frozen with the name of the item and the date!