Indulgent white chocolate truffles with cherry, coconut and hazelnut recipe

Delicious melt-in-the-mouth white chocolate truffles made with fresh cherries, coconut and hazelnut. Perfect as a gift or to treat yourself.


Place the cherries, brandy, hazelnuts, dates, cocoa, coconut and coconut oil in a food processor and blend until very smooth. Roll out the balls, place on a tray and freeze until firm.

Place the chocolate in a glass bowl and microwave for 1 minute until smooth. Stir well. Line a small tray with non-stick baking paper. Using a toothpick, dip each ball into the chocolate, and shake off the excess. Place on the tray and sprinkle with the fruit powder. Repeat with the other truffles. Refrigerate when done until firm, about 10 minutes.

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75g pitted fresh British cherries
1 tbsp brandy or Kirsch liquor
50g ground hazelnuts
90g pitted madjool dates
1 Tbsp cocoa powder
4 tbsps desiccated coconut
2 tsps coconut oil
150g white chocolate finely chopped
4 tbsps dehydrated fruit powder like cherry, raspberry or strawberry