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White chocolate and coconut truffles

300 gr of white chocolate in pieces

100 ml of 35% heavy cream

30 g melted butter

100 gr of grated coconut

1. Heat the cream in a saucepan over medium heat.

2. In another bowl, place the white chocolate in pieces and pour the liquid cream on top. Using a wooden spoon, stir until the chocolate is perfectly melted.

3. Pour in the melted butter and mix again.

4. Let cool for 2 hours in the refrigerator.

5. Form balls between your hands and roll in coconut.

6. Place in the fridge until ready to serve.

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