Snowball Truffles

By jeknudson

Ingredients

• 1/2 cup roasted unsalted cashews
• 1/2 cup unsweetened shredded coconut, plus more for rolling
• 7 oz white chocolate, coarsely chopped, plus more, melted, for rolling
• 1/2 cup heavy cream
• pinch kosher salt

Details

Servings 24
Adapted from marthastewart.com

Preparation

Step 1

1. Pulse cashews and coconut in a food processor until finely ground. Add chocolate; pulse just to combine.

2. In a small saucepan, heat cream with salt until simmering. Pour hot cream mixture into food processor; pulse until well combined and chocolate is melted. Transfer mixture to a shallow bowl and refrigerate until set, at least 1 hour and, covered in plastic, up to 2 days.

3. Scoop chilled mixture, 2 teaspoons at a time (use a 1 3/8-inch or other small scoop, if you have one), onto parchment-lined baking sheets. Roll into balls. Refrigerate 30 minutes.

4. Place more coconut in a shallow dish. Place some of melted chocolate in the palm of your hand; roll a truffle in the melted chocolate to generously coat, then roll in coconut, pressing gently to adhere. Repeat with remaining balls. Refrigerate 1 hour, then transfer to an airtight container, stacking truffles no more than 2 to 3 high, and refrigerate up to 2 weeks. Bring to room temperature just before serving.